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Chicken Scallopine
4 servings

4 chicken breasts, skinned and boned
4 slices fontina or Swiss cheese
4 oz prosciutto, chopped
1/4 c. dried tomatoes, refreshed in hot water and chopped
4 tbl Parmesan cheese
2 tbl olive oil (from marinated tomatoes)
2 tbl minced shallots
1 cup chicken stock
1/4 cup white wine

Pound chicken breasts between sheets of waxed paper until about
1/4 inch thick.

Set aside 2 tbl prosciutto and 1/2 c. tomatoes for the sauce.

Divide the remaining prosciutto, tomatoes, fontina and Parmesan
into 4 portions and place each portion in the center of a chicken
breast. Roll up the breast into a cylinder and tie with a string.

Heat the olive oil, add the chicken and brown. Remove the chicken
and keep warm. Add the shallots and saute for about 2 minutes.
Add the wine and stock and scrape up and drippings in the bottom
of the pan.

Return the chicken to the pan, cover and cook over low for 20
minutes. Remove the chicken and keep it warm. Cook the sauce over
high heat unti lit thickens. Add reserved prosciutto and tomatoes
and heat for about 5 minutes. Pour sauce over chicken and serve.


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