4 half chicken breasts, boned, skinned
2 tbsp. Dijon style mustard
1/4 lb. Prosciutto or Coppa, thinly sliced
2 tbsp. flour
1/2 tsp. tarragon
1 egg, slightly beaten
1/3 c. Parmesan cheese, grated
1/2 c. dry fine bread crumbs
4 tbsp. butter, melted
4 tbsp. white wine
3 med. fresh peaches, sliced

Pound chicken breasts between wax paper until 1/8 inch thick. Spread mustard on one side of chicken; top with Prosciutto. Roll up chicken breast and secure with toothpicks. Mix flour with tarragon. Mix bread crumbs with Parmesan. Dip chicken roll up into flour mixture, then egg, then in bread crumb mixture. Heat 2 tablespoons butter in 8 x 8 inch oven-proof pan. Put chicken roll ups in melted butter. Bake in 375 degree oven 20 minutes. Add peach slices. Mix remaining melted butter with wine, sprinkle over chicken. Bake 15 minutes longer. Serve with pan juices. Four servings.

Prosciutto or Coppa may be found in deli section of supermarket. Thinly sliced ham may be substituted.