Recipe from Craig Nassar of Tucson, Ariz.
Total Time: 30 minutes
4 small skinless boneless chicken breast halves, pounded to a ¼ inch thickness (you can buy them at the grocery store already pounded thin.)
All purpose flour 6 tablespoons
(3/4 stick) butter, divided
½ cup finely grated Asiago Cheese (you can find this at store already grated)
8 thin prosciutto slices, folded over crosswise
2/3 cup dry white wine
2 teaspoons minced fresh sage
4 whole sage leaves (for garnish)
1. Preheat oven to 375 degree.
2. Sprinkle chicken with salt and pepper. Coat both sides with flour, shake off excess.
3. Melt 4 tablespoons of butter in large skillet over medium-high heat. Add chicken breasts and sauté until brown, turning once, about 5 minutes.
4. Transfer chicken to rimmed baking sheet; reserve skillet. Sprinkle 2 tablespoons cheese over each chicken breast. Top each with 2 prosciutto slices.
5. Bake until chicken is cooked through, 5 minutes. Meanwhile, add wine, minced sage, and 2 tablespoons butter into skillet. Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
6. Transfer chicken to platter. Top each with Sage leaf, drizzle wine sauce over and serve.
Comments: Guests or family will think you spent more than 30 minutes to prepare!