Yield: 4 servings. 4 boneless, skinless chicken breast halves (about 1 1/4 lbs.) 6 oz. thinly sliced Prosciutto di ParmaÆ 1 cup shredded fontina cheese 1/4 cup finely chopped walnuts 12 fresh sage leaves or 1/2 tsp. rubbed sage 1/2 tsp. salt 1/8 tsp. ground black pepper 2 Tbsp. olive oil 1 cup dry white wine Place each chicken breast half between 2 pieces of plastic wrap. Using a meat pounder or bottom of a small, heavy saucepan, pound until 1/4” thick; remove plastic wrap. With the ...
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