Chicken Romana - cooking recipe

Ingredients

4 boneless skinless chicken breast halves (about 1 1/4 pounds total)
12 fresh sage leaves
2 ounces prosciutto, in 4 thin slices
1/2 cup seasoned dry bread crumb
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1/2 cup shredded mozzarella cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth
1/4 cup dry white wine or 2 tablespoons lemon juice
1 teaspoon snipped fresh sage or 1/2 teaspoon ground sage
salt & fresh ground pepper (optional)

Preparation

Place a chicken breast half between 2 pieces of plastic wrap.
Using a flat side of a meat mallet, pound chicken lightly to an even 1/4 inch thickness, then remove plastic wrap.
Place 3 sage leaves on chicken and top with a slice of prosciutto; return plastic wrap.
Lightly pound prosciutto into chicken, then remove plastic wrap.
Repeat with remaining chicken, sage leaves and prosciutto.
Place bread crumbs and 1/2 teaspoon pepper in a shallow dish.
Brush chicken with oil.
Dip chicken in crumb mixture to coat, and place in a greast 15 x 10 x 1-inch baking pan, prosciutto side up.
Bake chicken in a 375 degree oven 10 minutes.
Sprinkle with the mozzarella and Parmesan, and bake 5 minutes or until chicken is no longer pink and cheese melts.
For sauce: In a small saucepan, melt butter; stir in flour.
Add the broth, the wine or lemon juice, and the sage.
Cook and stir until bubbly, then cook and stir 1 minute more.
Season with salt and black pepper, if you like.
Serve sauce over chicken.