6 boneless, skinless chicken breasts
1/4 c. olive oil
2 cloves garlic
1/4 lb. Bel Pas or Fontina cheese
1/4 lb. prosciutto
3 tbsp. flour
1 can College Inn chicken broth
1/4 c. Holland House white wine
Sliced mushrooms (optional)

Slice chicken breasts in half horizontally. Layer chicken, prosciutto, cheese and chicken. Dip in flour and saute on both sides until brown. Place in casserole. Save drippings - add chicken broth, white wine and 3 tablespoons of flour. Stir until chicken makes light gravy. Pour over chicken breasts and bake in 400 degree oven for 20 minutes. You may add sliced mushrooms to gravy to taste.