16 boneless, skinless chicken breasts, pounded thin
2 pkgs. herbed Boursin cheese
1/4 lb. prosciutto ham, sliced thin
Flour seasoned with salt and pepper
Butter
1 c. chicken broth
1/2 c. Galliano wine
1/2 c. butter
3 tbsp. Galliano wine
1 lb. mushrooms
Parsley
Pasta

Spread cheese on chicken; add 1 slice ham. Roll jelly roll fashion and fold in sides. Secure with toothpick. Lightly flour chicken. Heat butter; add chicken and brown on all sides. Add 1 cup broth and 1/2 cup Galliano wine. Cover and simmer 30 minutes.

In a saucepan add 1/2 cup butter and 3 tablespoons Galliano wine; saute mushrooms. Add parsley. Pour mixture over chicken and cook 5 minutes more. Remove toothpicks. Serve with angel hair pasta!