1 tbsp. all-purpose flour
1/2 tsp. salt
1 tbsp. olive oil
1 tbsp. butter
1 med. head escarole/Romaine lettuce
4 oz. part skim Mozzarella cheese, cut in strips
1/2 tsp. freshly ground black pepper
1/2 tsp. dried sage leaves
8 oz. skinless, boneless chicken breasts, cut into thin strips
1 c. orzo
1 lg. clove garlic, crushed
4 oz. sliced cooked ham
1/3 c. freshly grated Parmesan cheese

In deep 4-quart saucepan over high heat, bring 2 quarts hot tap water, covered, to boil, 8 to 10 minutes. Meanwhile, in shallow dish combine flour, sage and salt; toss chicken strips in mixture to coat well.

In 10-inch skillet over medium heat, heat oil and butter; add chicken. Cook about 3 minutes; stir frequently until browned on all sides. Using slotted spoon, remove chicken to large bowl. Add orzo to boiling water; cook 5 to 8 minutes, stirring frequently just until tender.

While pasta cooks, shred enough escarole to make 4 cups; set remaining leaves aside. To drippings in skillet, add shredded escarole and garlic; cook, still over medium-high heat, about 2 minutes, stirring constantly until escarole is softened and well coated with drippings. Remove to bowl with chicken.

To serve: Drain pasta; add to bowl along with Prosciutto, Mozzarella, grated Parmesan and pepper. Toss to mix well. Line serving platter with reserved escarole leaves; top with chicken mixture. Makes 6 servings.