Chicken Saltimbocca Ala Romana - cooking recipe

Ingredients

6 whole chicken breasts, split, boned and skinned
6 (1 oz.) Swiss cheese slices, halved
6 thin slices Prosciutto or smoked ham, halved
3 Tbsp. all-purpose flour
3 Tbsp. dry bread crumbs
3 Tbsp. grated Parmesan cheese
1/4 tsp. grated garlic
1/4 tsp. dried whole tarragon
1 egg, beaten
1/4 c. plus 2 Tbsp. butter or margarine, divided
12 small, fresh mushrooms, halved
1/4 c. dry sherry
1/4 c. white wine
1/2 c. chicken broth
1 Tbsp. cornstarch
1 Tbsp. water

Preparation

Place each half of chicken breast on waxed paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Place a piece of Swiss cheese and Prosciutto in center of each half of chicken breast.
Roll up lengthwise and secure with toothpick. Combine flour, bread crumbs, Parmesan cheese, garlic, salt and tarragon in a shallow dish.
Dip each chicken breast in egg, then coat with bread crumb mixture.
Brown chicken on all sides in 1/4 cup melted butter and place in a 13 x 9 x 2-inch baking dish.