YIELD: 4 servings Chicken Breasts filled with Prosciuto di Parma and Fontina 4 boneless, skinless chicken breast halves (about 11/4 lbs.) 6 oz. thinly sliced Prosciutto di Parma 1 cup shredded fontina cheese (about 4 oz.) 1/4 cup finely chopped walnuts 12 fresh sage leaves or 1/2 tsp. rubbed sage 1/2 tsp. salt 1/8 tsp. ground black pepper 2 Tbsps. olive oil 1 cup dry white wine 1. Place each chicken breast half between 2 pieces of plastic wrap. Using a meat pounder or bottom of a ...

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