1 double breast of chicken with skin on
1 oz. thinly sliced prosciuttofresh sage leaf
1 oz. blanched spinach
1/4 oz. goat cheese
Pinch of salt
Twist of freshly cracked white pepper
1 oz. marsala
1 tbsp. shallots, chopped
2 oz. unsalted butter

Trim and bone chicken breast. Slightly flatten breast by placing under plastic wrap and slapping with a mallet. Place the breast skin side down and sprinkle with salt and pepper and finely julienned fresh sage leaf. Lay prosciutto evenly over breast and follow with blanched spinach and crumbled goat cheese. Roll each breast into a tight cylinder. Place in a hot saute pan seam side down, baste with 1 ounce of melted butter and roast in 400 degree oven for 15 to 20 minutes or until golden brown. Remove chicken from saute pan and pour out excess oil. Add shallots, saute for 15 seconds and deglaze with marsala. Add remaining butter and swirl in saute pan until sauce is smooth.

Remove from heat and pour sauce onto plate. Slice chicken and arrange over the sauce. Garnish with finely chopped chives.