4 boneless skinless chicken breasts, filet removed
1/2 tsp paprika
salt and pepper to taste
1/4 cup whole wheat flour
1 tbsp butter
2 tbsps canola oil
2 tbsps chopped fresh sage (or 2 tsp dried)
4 slices proscuitto (thinly sliced)
4 oz Mozzarella cheese, thinly sliced
1/3 cup sundried tomato pesto
1 cup dry white wine
4 fresh sage leaves for garnish
Pound chicken breasts to a thickness of about 1/2 inch. In a shallow dish, mix paprika, salt, pepper and flour. Coat chicken pieces in flour mixture.
Heat butter and oil in a large frying pan over medium heat. Brown chicken breasts on both sides then continue cooking until a meat thermometer inserted in the the chicken reads 165F (74C). Remove pan from the heat.
Spread sundried tomato pesto on each chicken breast and top with prosciutto, sage and Mozzarella. Cover pan and return to heat: cook over medium low heat until cheese just melts. Put chicken on a platter and cover with foil.
Increase heat to medium high. Add wine, stirring to remove the browned bits on the bottom of the pan, and cook until reduced by about 1/3. Serve with chicken.
Tip: Prosciutto is a type of ham from Italy. Look for it at the deli counter of larger grocery stores or at Italian butcher shops. Other types of thinly sliced ham will work too