Peachy Parmesan Chicken - cooking recipe

Ingredients

4 1/2 chicken breasts, boned and skinned
2 Tbsp. Dijon style mustard
1/4 lb. Prosciutto or ham, thinly sliced
2 Tbsp. flour
1/2 tsp. dried tarragon
1 egg, slightly beaten
1/3 c. grated Parmesan cheese
1/2 c. dry, fine bread crumbs
1/4 c. butter, melted
1/4 c. white wine
3 peaches, sliced

Preparation

Pound chicken between wax paper until 1/8-inch thick.
Spread mustard on 1 side of chicken; top with Prosciutto.
Roll up chicken; secure with toothpicks.
Mix flour with tarragon.
Mix bread crumbs and cheese.
Dip chicken in flour mixture, then add egg, then dip in crumbs.
Heat 2 tablespoons of butter or margarine in an 8 x 8 x 2-inch pan.
Place chicken.
Bake in 375\u00b0 oven for 20 minutes.
Mix remaining butter and wine; drizzle over chicken.
Add peach slices and bake another 15 minutes.
Serve with juices.