Chicken Saltimbocca
Ingredients:4 boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4 in thick4 pieces of thinly sliced provolone cheese2 medium shallots, thinly sliced3 garlic cloves minced1 tablespoon drained capers2 tablespoons chopped flat leaf parsley1/2 cup white wine1/2 cup chicken stock, preferably homemade1 teaspoon kosher saltfresh ground pepper to taste1 cup all purpose flour for dredging1/2 cup really robust Bella Nonnas Extra Virgin Olive Oil Use one of the following: Cooking Instructions:Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a piece of cheese on each breast. Roll as tightly as possible. Being careful not to unroll each breast, dredge in flour.Add the breasts...