CHICKEN BREAST WITH PROSCIUTTO AND MELTED CHEESE

2 tbsp unsalted butter
4 chicken breasts, trimmed and cut in half
4 thin slices of prosciutto
1 to 2 cups grated or 4 slices thinly-sliced cheese: groviera (Gruyere), or fontina, Emmentaler, Jarlsberg, Swiss, raclette
1/2 cup white wine (optional for de-glaze)
Salt and pepper to taste

Melt the butter in the skillet on low-medium heat. Add the chicken fillets, lightly brown both sides - about 2 minutes each.

Turn again (so the hot side is up), lay on a piece of prosciutto and add the cheese. The dish is ready when the cheese starts to melt down into the buttery pan - about 3 more minutes.

Serve, pouring remaing juices over fillets.

Servings: 4