4 chicken breast halves
4 thin slices prosciutto
1 10 oz box frozen spinach lawed and squeezed dry
1/2 cup grated parmesan or romanno
8 sage leaves
salt pepper
3/4 cup white wine
2 tbs Lemon juice
1 tsp salt
1 tbs sugar
1 cup heavy cream
1/4 lb butter
2 green onions sliced
Pound chicken breasts to 1/4 inch thickness between sheets of palstic wrap or in heavy freezer bags. If you dont have a flat meat mallet cover bottom of an empty wine bottle with pastic wrap. If you know me chances are you have one of these.
Lay slice of prosciutto on each chicken breast
Spread out thin layer spinach on top of chicken
Mince 4 sage leaves, sprinkle sage salt pepper on each. Divide cheese evenly on each breast. Quick drizzle olive oil.
Roll each breast like a chicken roll. Secure with a couple of tooth picks
Heat 2 tbsp olive il in large skillet medium high. Cook breasts about two minutes each side to brown.
Add wine to skillet, 4 addition sage leaves, lemon sugar and salt, bring to boil, reduce heat to low medium. Cover and cook until chicken is cooked through about 10 minutes.
Remove chicken to platter, remove tooth picks, keep warm
meanwhle return liquid to boil, slowly add heavy cream until sauce thickens.
remove from heat. Add butter stirring constantly.
Add green onions.
Pour sauce over chicken and serve
