This recipe is so simple, but absolutely delicious. I served it with some fresh anglehair (1/2 serving was enough) and blanched asparagus. To reheat, I warmed it in a covered pan with a little marsala about 5 minutes.
1 T. butter
3 chicken breasts
1/4 lb. prosciutto
3 slices provolone
1 onion, chopped
1/3 c. marsala wine
Split the chicken breasts width-wise, so you have 6 pieces. Pound them until their as thin as you can get (I put them in a plastic bag so they don’t splatter all over the place). Top each piece of chicken with 1 piece of prosciutto and 1/2 piece provolone. Roll up lengthwise.
Melt butter in a large pan. Add chicken and cook until browned (about 2 minutes on each side). Remove chicken from pan and add onion. Cook until soft golden, about 5 minutes. Return chicken to pan and add wine. Cover, and cook about 8 minutes or until cooked through.
Serves 6. 6 Points per serving.