Chicken Prosciutto Pin wheels in Wine Sauce

Having that guy or that girl over and you really want to impress them?  How about trying this recipe that I can barely pronounce...(I'm not Italian, sue me!)

INGREDIENTS:


6 boneless skinless chicken breast halves (6 ounces each)

 6 thin slices prosciutto or deli ham

6 slices part-skim mozzarella cheese

2 large eggs, lightly beaten

1/2 cup Italian-style panko

(Japanese) bread crumbs

1/2 cup butter, cubed

1 shallot, finely chopped

2 garlic cloves, minced

3 cups Madeira wine


DIRECTIONS:


Pound chicken breasts with a meat mallet to 1/4-in. thickness; layer with prosciutto and mozzarella. Roll up chicken from a short side; secure with toothpicks.

Place eggs and bread crumbs in separate shallow bowls. Dip chicken in eggs, then roll in crumbs to coat. Cut each chicken breast crosswise into three slices; place in a greased 13x9-in. baking dish, cut side down. Refrigerate, covered, overnight.

Preheat oven to 350°. Remove chicken from refrigerator; uncover and let stand while oven heats. In a small saucepan, heat butter over medium-high heat. Add shallot and garlic; cook and stir until tender, 1-2 minutes. Add wine. Bring to a boil; cook until liquid is reduced to 1-1/2 cups. Pour over chicken.

Bake, uncovered, until a thermometer reads 165°, 30-35 minutes. Discard toothpicks before serving.

 ENJOY!