Chicken Romana

Directions

1. 1
   Place a chicken breast half between 2 pieces of plastic wrap.
2. 2
   Using a flat side of a meat mallet, pound chicken lightly to an even 1/4 inch thickness, then remove plastic wrap.
3. 3
   Place 3 sage leaves on chicken and top with a slice of prosciutto; return plastic wrap.
4. 4
   Lightly pound prosciutto into chicken, then remove plastic wrap.
5. 5
   Repeat with remaining chicken, sage leaves and prosciutto.
6. 6
   Place bread crumbs and 1/2 teaspoon pepper in a shallow dish.
7. 7
   Brush chicken with oil.
8. 8
   Dip chicken in crumb mixture to coat, and place in a greast 15 x 10 x 1-inch baking pan, prosciutto side up.
9. 9
   Bake chicken in a 375 degree oven 10 minutes.
10. 10
    Sprinkle with the mozzarella and Parmesan, and bake 5 minutes or until chicken is no longer pink and cheese melts.
11. 11
    For sauce: In a small saucepan, melt butter; stir in flour.
12. 12
    Add the broth, the wine or lemon juice, and the sage.
13. 13
    Cook and stir until bubbly, then cook and stir 1 minute more.
14. 14
    Season with salt and black pepper, if you like.
15. 15
    Serve sauce over chicken.