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Saltimbocca in Parchment {Chicken with Prosciutto and Provolone in Parchment)


4 whole chicken breasts, boneless and skinless, pounded thin (about 2 Ibs.) salt and pepper
four 14 x 14 inch pieces parchment paper, cut into a heart shape, fold in half
4 cups fresh spinach leaves
4 thin slices prosciutto
8 slices provolone
8 slices Roma tomatoes (2 tomatoes, sliced lengthwise)
8 sage leaves or 1 T. sage (dried)
4 shaved pieces Romano cheese
2 T. olive oil

Pound chicken to 1/2″ thickness.
Season with salt and pepper on both sides.
Place parchment paper on work surface. Place 1/4 of the spinach leaves on
left side of parchment paper, leaving 1″ border.
Place chicken breast on top of spinach with slice of prosciutto,
2 slices provolone, 2 tomato slices, 2 sage leaves and 1 piece of Romano
cheese. Drizzle with a little olive oil and season with
a pinch of salt. Fold the parchment over the chicken to form an
envelope and starting at the bottom of the semi-circle, fold the
paper securely. Do this 3 more times. Place each packet on a baking sheet
and bake in 375 degree oven for 10 minutes. Allow to sit for 2 minutes and then
cut open paper with scissors and serve at once. Makes 4 dinners.

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