Italian Recipes - Chicken Romana

Ingredients       

• 4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)

• 12 fresh sage leaves

• 4 thin slices prosciutto (2 ounces)

• 1/2 cup seasoned fine dry bread crumbs

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil

• 1/2 cup shredded mozzarella cheese (2 ounces)

• 2 tablespoons grated Parmesan cheese

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 cup beef broth

• 1/4 cup dry white wine or 2 tablespoons lemon juice

• 1 teaspoon snipped fresh sage or 1/4 teaspoon ground sage

• Salt

• Black pepper

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Method:

1. Preheat oven to 375°F. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to an even 1/4-inch thickness.

2. Remove plastic wrap. Place 3 sage leaves on chicken and top with a slice of prosciutto; return plastic wrap. Lightly pound prosciutto and sage leaves into chicken. Remove plastic wrap. Repeat with remaining chicken breast halves, sage leaves, and prosciutto.

3. Grease a 15x10x1-inch baking pan; set aside. In a shallow dish combine bread crumbs and the 1/4 teaspoon pepper. Brush chicken generously with oil. Dip chicken in crumb mixture to coat. Place in prepared baking pan, prosciutto sides up.

4. Bake for 10 minutes. Sprinkle with mozzarella cheese and Parmesan cheese. Bake about 5 minutes more or until chicken is no longer pink and cheese is melted.  

5. Meanwhile, for sauce, in a small saucepan melt butter; stir in flour. Add beef broth, wine or lemon juice, and snipped or ground sage. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and additional black pepper. Serve sauce over chicken.