| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
people
|
|
|
Instructions
- Butterfly the chicken breast without separating the 2 halves so that it looks like an open book. ( If you do separate the 2 halves accidentally, or if you find it easier to work with two pieces, just place them on the work surface so that they overlap slightly.
- Season lightly with salt and arrange the prosciutto cotto in a single layer on top.
- Arrange the cheeses slices on top of the prosciutto, overlapping slightly if necessary to make them fit.
- Roll up the chicken breast tightly, truss with chicken twine, and tuck fresh rosemary sprigs between the twine and the meat.
- Dredge the rolled chicken in flour, salt the outside, and heat a small amount of oil over high heat in a pot large enough to hold the chicken.
- Brown all sides, then add some white wine and allow most of it to evaporate.
- Lower the heat to medium and cook, covered, until the chicken is cooked though. 20 to 30 minutes.
- Remove from the heat and allow to let set until cooled slightly, about 20 minutes then slice and serve