6 chicken breast halves, skinned and boned
6 thin slices prosciutto (2x4 inches)
6 thin slices Provolone cheese (2x4 inches)
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. paprika
1/2 c. all-purpose flour
1 c. bread crumbs
1 tsp. dried tarragon
3 eggs, beaten
3 tbsp. butter
1/2 c. dry, white wine or dry Marsala

1. Place each breast half between 2 pieces of waxed paper and pound to 1/8 inch thickness with flat side of large knife. Use rolling pin also, if necessary.

2. Lay piece of prosciutto and piece of cheese on each breast half. Roll up jelly roll fashion, tucking in ends. Fasten with wooden toothpicks.

3. Combine salt and pepper and paprika with flour. In separate dish combine bread crumbs with tarragon. Roll chicken in flour, then in eggs and in crumb mixture. Chill 30 minutes (chicken can be placed in freezer 15 minutes).

4. Preheat oven to 350 degrees. Heat butter in large skillet and saute chicken rolls until well browned on all sides. Remove toothpicks.

5. Place chicken rolls in baking dish and bake for 10 minutes.

6. Add wine to skillet and heat, scraping up any browned bits. Pour over chicken rolls and serve at once.