4 half chicken breasts
Olive oil (for cooking)
Flour (for dredging)
1/4 lb. prosciutto (thinly sliced)
2 red peppers, roasted and skinned
4 thin slices fontina cheese
1 lb. mushrooms

SAUCE:

8 oz. Marsala wine
2 oz. butter
Salt and pepper to taste

In a medium sized skillet, heat oil. Dredge chicken breasts in flour. Place in hot oil, on medium heat, turn once until golden brown on both sides. While still in pan, top each with prosciutto, roasted pepper and fontina cheese. Add the mushrooms and Marsala wine to the pan.

Place in a 350 degree oven until cheese is thoroughly melted. Remove from oven, place breasts on plates, reduce sauce on high heat and whisk in butter. Pour over breasts and garnish with chopped parsley. Add salt and pepper to taste.