1 tbsp. flour
1/2 tsp. sage
1/2 tsp. salt
8 oz. chicken, boned & sliced in strips
1 tbsp. olive oil
1 tbsp. butter
1 c. orzo
1 head escarole, shredded (4 c.)
1 clove crushed garlic
4 oz. prosciutto, cut in pieces
4 oz. Mozzarella, shredded
1/3 c. Parmesan cheese

Cook orzo as directed on box. Combine flour, sage and salt. Toss chicken. Fry in oil and butter until brown. Remove chicken and save drippings. Fry escarole in drippings. Cook 2 minutes until all coated. Remove and add to chicken. Drain orzo. Toss chicken, orzo, escarole, prosciutto, Mozzarella and Parmesan. Place in lettuce lined bowl.