2 chicken breasts, split, skinned, boned and pounded thin
4 slices Prosciutto
Roasted red peppers (2 per chicken fillet)
8-10 lg. mushrooms, quartered
1 c. dry red wine
1 tbsp. butter
Flour to dredge
4 slices Fontina cheese
2 tbsp. chopped parsley
1 tbsp. olive oil

Dredge chicken in flour and saute in the butter and olive oil. Add mushrooms and saute for 1-2 minutes. Remove mushrooms and keep warm. Add wine and simmer chicken, covered, for 8-10 minutes. Layer chicken with Prosciutto, peppers and cheese. Remove chicken and keep warm. Add parsley to sauce and cook until sauce thickens. Pour over arranged chicken and mushrooms. Good with pasta as a side dish. Serves 4.