Saltimbocca Gruyere - cooking recipe

Ingredients

4 chicken breasts, boneless, skinless
1/4 lb prosciutto, thinly sliced
1 cup gruyere cheese, shredded
2 tablespoons butter
2 tablespoons olive oil
1/2 cup dry white wine

Preparation

Place chicken in a large heavy zipper bag & pound until its 1/4 inch thick.
When all breasts are pounded thin, place a layer of prosciutto followed by some shredded cheese over each one, and roll each breast up. Fasten w/ toothpicks.
Melt the butter w/ the olive oil over medium heat.
Add the chicken rolls & saute, turning occasionally until golden all over.
Add the wine to the skillet, turn the burner to low, cover the skillet & simmer for 15 minutes.
Remove the rolls to a serving plate & cover to keep warm.
Turn the burner up to high & boil the liquid in the skillet hard for 5 minutes, to reduce. Spoon over rolls & serve.