Italian Chicken Rolls

4 skinless chicken breast halves
Salt and pepper to taste
1/4 lb. provolone cheese, thinly sliced
4 thin slices prosciutto or ham
1 egg
1 Tbsp. water
1/2 cup flour
1/2 cup bread crumbs or panko
1/4 cup olive oil

Pound each chicken breast between two sheets of plastic wrap to 1/4 inch thickness.   Remove plastic wrap and season with salt and pepper.  Add a slice of provolone and then a slice of prosciutto.  Roll up tightly and secure with toothpicks.  Season with salt and pepper to taste.  Beat egg with water.  Place flour and bread crumbs in separate bowls.  Roll each chicken roll in flour and pat off excess.  Roll in egg and then in bread crumbs.  Heat frying pan and add oil.  Brown the breaded chicken rolls lightly on all sides and remove toothpicks.  Place rolls seam side down  in a glass baking dish.  Bake at 350 degrees for 20 minutes or until meat thermometer registers 155 degrees.  While baking, prepare sauce.

Sauce:

1 Tbsp. butter

1/4 cup finely chopped shallots
1/4 lb. mushrooms, thinly sliced
2 Tbsp. flour
1 cup chicken stock
1/4 cup dry Marsala wine
1/4 cup dry white wine
Salt and pepper
Chopped parsley

Discard oil in frying pan left from browning chicken, but leave brown bits and crumbs.  Heat the pan again.  Add butter, shallots, and mushrooms.  Sauté until shallots are clear.  Add flour and cook a few minutes to form a roux but do nor brown.  Add chicken stock and whisk together until smooth over low heat.  Add Marsala and white wine and simmer 5 minutes until smooth and lump free.  Add salt and pepper to taste.  Serve the sauce over baked chicken rolls.  Garnish with parsley.

 A good chicken recipe from my sister, Carolyn Cave.