3 lg. chicken breasts
1/4 c. flour
1 tsp. salt
1/8 tsp. freshly ground pepper
4 tbsp. butter
2 oz. Prosciutto, sliced very thin
4 oz. Fontina cheese, thinly sliced
1/2 c. white wine
1/2 c. chicken broth
1 tbsp. brandy

Preheat oven to 350 degrees. Remove skin, and slice 2-3 fillets from each side of breast. Combine salt, pepper, flour and lightly dust with the chicken. Cook the chicken slowly in melted butter over medium-low heat, 2-3 minutes. (Don't over cook). Remove them to a shallow 2 quart glass baking dish. Arrange a slice of Prosciutto covered with a slice of cheese on each piece of chicken.

Stir wine, chicken broth and brandy into pan juices. Simmer until reduced and slightly thickened, approximately 5 minutes. Pour into baking dish with breasts. Bake uncovered 15 minutes or until hot and bubbly. This can be served with new potatoes or with steamed fresh spinach, drizzled with melted butter and dusted with nutmeg.