Asiago Chicken Breast and Prosciuto w/ wine sage sauce

Another family favorite.

Serves 6

Ingredients:

Six 4-6 oz boneless, skinless chicken breasts
1 cup Panko bread crumbs
1 cup Asiago cheese, grated
1 tsp. dried sage
2 tsp. dried parsley
salt and pepper
Six slices of prosciuto
1 cup flour
2 eggs
1/2 cup milk
1/4 cup vegetable oil for frying
2 tbsp. Butter
2/3 cup white wine
2 tsp. minced fred sage leaves for garnish

Preheat the oven to 375 degrees and heat the vegetable oil in a large frying pan over medium high heat.

1. Combine the cheese, panko, sage parsley and salt and pepper in a food processor and process. Place the flour in a small sheet pan and the cheese mixture in another small sheet pan. Beat the eggs and milk and place in a shallow dish.

2. Dredge each chicken breast in the flour shaking off any excess, then dip in the egg mixture. Fry the brasts until just golden on each side about 2 minutes. Remove to baking sheet. top with a piece of prosciuto and bake in the oven for 5 minutes.

3. Meanwhile, place white wine in the hot saute pan and deglaze the pan, then add the butter and fresh sage and boil until the sauce is reduced by half. Seve the chicken topped with sauce and garnish with a fresh sage leaf.