Stuffed Breasts Of Chicken With Mushroom Sauce - cooking recipe

Ingredients

all-purpose flour
salt
black pepper
olive oil
white wine
canned tomatoes
milk
butter
eggs, separated (2 yolks to 1 white)
boneless whole breasts of chicken
prosciutto, thinly sliced
smoked mozzarella, sliced
fresh mushrooms, sliced
fresh rosemary

Preparation

Whip the egg yolks and whites and mix in a bowl with a bit of flour, salt and pepper, and a splash of milk. Set aside.

Pound the chicken breasts until flattened. Place a slice of prosciutto and a slice of smoked mozzarella on top of each breast and fold over so that the meat and cheese are enclosed inside. Pinch the edges together, dip in the egg mixture, and allow excess egg to drip off the chicken.

Heat olive oil in a frying pan and saute the chicken over high heat on both sides until golden; the egg pastella will seal the chicken. Use fresh olive oil to cook each additional chicken breast.

To make the sauce, melt butter in a pan and add the mushrooms, rosemary, enough wine to moisten the mushrooms, and salt and pepper. Cook a couple of minutes over high heat, then add the chicken breasts. Lower the heat to medium and cover the mixture with equal amounts of tomatoes and wine. Cover the pan and check for doneness in 15 or 20 minutes.