Prosciutto Chicken

6 chicken breast halves, skinned and boned

6 slices provolone cheese

12 thin slices prosciutto

2 Tbsp. olive oil

1/2C chicken stock

1 stick unsalted butter, room temperature

2 Tbsp. basil leaves thinly sliced

Salt and pepper the chicken breasts.  Make a slit in the center of each and fill with provolone cheese slices, folding slices over until the fit inside the breast.  Roll breasts around the cheese.  Lay pieces prosciutto on a cutting board, two pieces side by side and wrap each chicken breast in two pieces.

Preheat a cookie sheet in a 400F oven.  Heat a sauté pan, add oil and heat.  Sauté the chicken breasts until golden on all sides.  Transfer to the hot cookie sheet and bake about 10 minutes or until cooked through.

Meanwhile, add chicken stock to the sauté pan and reduce to 2 tablespoons.  Add the butter and turn off the heat.  Whisk the butter until a sauce consistency, add the basil, salt and pepper to taste.

Remove chicken from the oven and slice each in half.  Serve with sauce.

MAKES:  6 servings