Chefs at Gian-Tony's on he Hill combine chicken with prosciutto and sage for this main dish, Chicken Romana, their patrons love. Melted mozzarella is the finishing touch.
Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to an even 1/4-inch thickness. Remove plastic wrap. Place 3 sage leaves on chicken and top with a slice of prosciutto; return plastic wrap. Lightly pound prosciutto into chicken. Remove plastic wrap. Repeat with remaining chicken, sage leaves, and prosciutto.
Place bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Brush chicken generously with oil. Dip chicken in crumb mixture to coat. Place in a greased 15x10x1-inch baking pan, prosciutto side up.
Bake in a 375 degree F oven for 10 minutes. Sprinkle with mozzarella cheese and Parmesan cheese. Bake about 5 minutes more or until chicken is no longer pink and cheese is melted.
In a small saucepan melt butter; stir in flour. Add beef broth, wine or lemon juice and snipped or ground sage. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and black pepper. Serve sauce over chicken. Makes 4 servings.