3/4 c. butter, divided
2 tbsp. all-purpose flour
2 (6-8 oz.) skinned, boned chicken breasts
1 c. Italian seasoned dry bread crumbs
1 1/2 c. chicken stock
3/4 c. thinly slice fresh mushrooms
2 Tabs. chopped pruscuito (1 oz.)
juice of 1/2 lemon
1/4 c. dry white wine
8 oz. shredded provel cheese (2 C.)

Melt 1/4 C. butter in sauce pan, set aside. Cut remaining 1/2 C. butter in half. Put butter and flour in mixing bowl. Mash with fork to make creamy mixture. Set aside. Cut each chicken breast in half, to make 4 pieces of chicken. Wash chicken, drain off excess water. Dredge chicken in bread crumbs. Using pastry brush, brush reserved melted butter on chicken to moisten bread crumbs.

Broil, char broil, or grill chicken over hot fire about 5 minutes per side or until full cooked. Set aside. Bring chicken stock to a boil in large ovenproof skillet. Add reserved butter flour mixture to stock. Bring to boil, stirring until mixture thickened. Reduce heat to a simmer. Add mushrooms, pruscuito, lemon juice, and wine. Let simmer about 5 minutes. Place chicken pieces in sauce in pan. Top chicken pieces with equal amounts of cheese (1/2 C. per piece). Place in preheated 350°F oven just until cheese melts, about 3 to 4 minutes. Transfer chicken to plates. Using slotted spoon, spoon mushrooms and pruscuito over chicken. Pour sauce over top.

Serves 4.