Chicken-Prosciutto Pinwheels in Wine Sauce

Ingredients

·         6 boneless skinless chicken breast halves (6 ounces each)

·         6 thin slices prosciutto or deli ham

·         6 slices part-skim mozzarella cheese

·         2 large eggs, lightly beaten

·         1/2 cup Italian-style panko (Japanese) bread crumbs

·         1/2 cup butter, cubed

·         1 shallot, finely chopped

·         2 garlic cloves, minced

·         3 cups Madeira wine

Directions

·         Pound chicken breasts with a meat mallet to 1/4-in. thickness; layer with prosciutto and mozzarella. Roll up chicken from a short side; secure with toothpicks.

·         Place eggs and bread crumbs in separate shallow bowls. Dip chicken in eggs, then roll in crumbs to coat. Cut each chicken breast crosswise into three slices; place in a greased 13x9-in. baking dish, cut side down. Refrigerate, covered, overnight.

·         Preheat oven to 350°. Remove chicken from refrigerator; uncover and let stand while oven heats. In a small saucepan, heat butter over medium-high heat. Add shallot and garlic; cook and stir until tender, 1-2 minutes. Add wine. Bring to a boil; cook until liquid is reduced to 1-1/2 cups. Pour over chicken.

·         Bake, uncovered, until a thermometer reads 165°, 30-35 minutes. Discard toothpicks before serving.

source :www.tasteofhome.com

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