6 chicken breasts
Flour
Salt
Black pepper
6 slices 1/4 lb. prosciutto
6 slices 8 oz. Mozzarella
1/4 c. butter
1 c. chicken stock or bouillon
1 c. Marsala wine
1/3 c. butter
2 tbsp. olive oil
1/2 lb. mushrooms
1/3 c. minced Italian parsley (flat leaf)

Bone chicken breasts or purchase boned. Dredge in flour mixed with salt and pepper to taste. Layer each chicken breast with 1 slice prosciutto and 1 slice Mozzarella. Roll and close open ends with skewers or toothpicks.

In large skillet, brown chicken breasts lightly in 1/4 cup heated butter. Pour in chicken stock and wine. Cover skillet and simmer slowly until chicken breasts are tender, about 30 minutes.

In another skillet, heat 1/3 cup butter and the olive oil together. Add mushrooms and saute until crisp, about 8 minutes. Stir in parsley and saute 3 minutes longer. Add to chicken 5 minutes before it is done. Remove skewers or toothpicks before serving. Serve over saffron rice or buttered noodles or Italian Arborio rice.