Chicken Breasts w/ Mozzarella & Prosciutto

Chicken Breasts with Mozzarella and Prosciutto

3 whole chicken breasts, skinned, boned and halved
6 paper thin slices prosciutto
9 paper thin slices Mozzarella cheese
¼ cup olive oil
1 cup white wine
2 cups fresh tomato sauce
2 teaspoons oregano
Salt and pepper to taste
¼ cup fresh chopped parsley

Put the halved chicken breasts between 2 sheets of wax paper and flatten them until they are ½ inch thick.

Arrange the breasts, skin side down, and sprinkle them with salt and pepper.  On each half put 2 paper thin slices of prosciutto and 3 thin slices of mozzarella cheese.  Turn the sides of the chicken breasts over the filling, roll them and secure ends with picks.

Dust the breasts with flour seasoned with salt and pepper then brown the chicken on all sides in hot olive oil over moderately high heat.

Transfer with a slotted spoon to an oven safe dish.  Remove oil from pan and add wine; reduce the wine over high heat, scooping the brown bits that cling to the bottom of the pan, for 1 minute, then add the fresh tomato sauce, oregano, salt and pepper to taste.

Simmer for about 2 minutes; pour the sauce over the chicken breasts and bake at 350 degrees for 15 minutes.  Garnish with fresh parsley.