Chicken Saltimbocca

Ingredients 4 boneless, skinless chicken breast halves (about 6 oz. each)
1/4 cup flour
1/4 teaspoon freshly ground black pepper
1/8 teaspoon coarse salt
1 tablespoon olive oil
1 tablespoon shredded Parmesan
1 tablespoon chopped fresh sage (or 1/2 tsp. dried)
4 slices thinly sliced prosciutto
4 slices part-skim Mozzarella, about 2"x 4"
1/2 cup dry white wine
1 tablespoon fresh lemon juice
4 fresh sage leaves (optional)
Preparation With meat mallet or similar utensil, pound chicken breasts to 1/4-inch thickness. In shallow dish, mix together flour, pepper, and salt. Coat chicken with flour mixture. In large nonstick fry pan, place oil and heat to medium-high temperature. Add chicken, cook about 8 minutes, turning once, until chicken is brown. Reduce heat to medium-low and cook, covered, 5 minutes or until chicken is fork tender. Sprinkle Parmesan over chicken; top with chopped sage. Arrange 1 slice prosciutto, folded to fit, over each piece of chicken and top with 1 slice mozzarella cheese. Cover fry pan and cook 2 to 3 minutes or until cheese melts. Remove chicken to serving platter; keep warm. To drippings in same pan, add wine and lemon juice. Heat to boiling; boil 2 minutes or until sauce is reduced to about 1/4 cup. Spoon sauce over chicken cutlets. Garnish each portion with fresh sage leaf, if desired.
Nutritional Information Servings: 4
Calories per Serving: 307
Protein: 38g
Total Fat: 12.3g
Saturated Fat: 5.1g
Cholesterol: 105mg
Sodium: 631mg
Carbohydrates: 8g