BREAST MEAT:

1 chicken breast, skinned and boned
pinch white pepper
pinch sage, fresh or dry
1 to 2 lg. spinach leaves
1 slice imported Swiss cheese
1 slice prosciutto ham
3 cloves garlic, minced
1 tbsp. Parmesan cheese, freshly grated
2 to 3 dry porcini mushrooms, soaked in water
Flour and bread crumbs
1 egg, beaten
Vegetable oil

BECHAMEL SAUCE:

2 oz. butter
1/2 med. shallot, chopped
3 to 4 mushrooms, sliced thin
2 oz. flour
1 c. hot milk
Pinch nutmeg
Salt to taste

Preheat oven to 400°F. Flatten chicken breast evenly all around. Sprinkle with sage and pepper. Place spinach on top, follow with Swiss cheese, prosciutto, minced garlic, grated Parmesan and mushrooms. Fold the meat on the right and left sides and roll it making sure the stuffing is well sealed.

Dredge the breast roll with flour, dip into beaten egg and then into bread crumbs. Heat oil (to cover bottom) in frying pan and fry chicken until golden brown on all sides. Remove from pan and put in baking dish in preheated oven at 400°F for 20 minutes.

While chicken is cooking, prepare the Bechamel sauce. Sauté the shallots and mushrooms with butter in saucepan until shallots are wilted. Add flour and mix vigorously. Remove pan from heat, gradually add milk, mixing with a whisk to prevent lumps. Return saucepan to heat and bring to a slow boil; cook for about 5 minutes. Add nutmeg and salt.

Slice chicken roll, and serve with the sauce on the side.

Makes 1 serving.