Italian Stuffed Chicken Breast
( YIELD: 6 )

I N G R E D I E N T S
Boneless Chicken Breast with Skin	6
Parma Prosciutto	1/4 lb.
Italian Fontina Cheese	6 oz.
Grated Parmesan Reggiano Cheese	2 T.
Sage Leaves	6
Gallucci Olive Oil	1 T.
Marsala Wine	1 C.
Chicken Broth	1 C.
Heavy Whipping Cream	1/4 C.

1	Pound chicken breast thin.
2	On each piece of chicken lay a piece of parma prosciutto, fontina cheese, some parmesan reggiano, and a sage leaf.
3	Fold sides of chicken and roll.
4	Secure with a toothpick or skewer.
5	Season chicken.
6	In a saucepan on high heat, brown both sides of chicken rolls in oil.
7	Add wine and broth, cover and stir cream into sauce to warm.
8	Pour over chicken