4 (8 oz.) boneless, skinless chicken breasts
2 oz. prosciutto ham, sliced paper thin
1 bag fresh spinach
Sage
Salt
Pepper
1 c. chicken broth
1/4 c. heavy cream
Flour
Butter
1 egg, beaten
Bread crumbs

Pound chicken breast between two sheets of Saran Wrap to 1/4" thickness. Season breasts with salt, pepper and sage.

Steam spinach and finely chop.

Spread spinach on chicken breast and cover with sliced ham. Roll breast up to enclose stuffing and place in freezer for about 1/2 hour to set up chicken for breading.

Bread chicken by dipping into flour, beaten egg and bread crumbs.

Saute chicken in oil. Brown on all sides and place in baking dish. Cook in preheated 325 degree oven for approximately 30 minutes.

Serve with sauce made from 1 tablespoon butter and 1 tablespoon flour, cooked over low heat until it bubbles. Add 1 cup chicken broth and 1/4 cup heavy cream, salt and pepper to taste and reduce sauce to 1 cup.