Chicken Saltimbocca

The original Saltimbocca ("leaps into the mouth") is made with veal and the recipes I have looked at do not include cheese. This chicken version is delicious and easy to prepare. Enjoy!

4 boneless, skinless chicken breast halves                                            
1 Tbsp extra virgin olive oil                                                                 
salt and freshly ground pepper to taste
8 leaves fresh sage
8 thin slices provolone, fontina (my favorite), or Gruyere cheese
8 thin slices prosciutto

2 Tbsp butter
1/2 - 1 cup dry white wine

Heat oven to 400 degrees. Rub each chicken breast half with part of the olive oil. Season with salt and pepper to taste. Place in a 9x13 pan.

Place 2 sage leaves, 2 slices prosciutto, and 2 slices cheese on each breast. Bake 25 - 30 minutes.

Meanwhile, melt butter and stir in wine. Cook just until wine bubbles. Pour over chicken as it comes out of oven.