Recipe(tried): Lydia's Chicken with Proscuitto and Fontina Cheese

Watched Lydia make this and tried it for dinner.
So easy and TASTY !!!

Chicken with Proscuitto and Fontina Cheese
From Lydia's Italina Kitchen TV ShowPreheat Oven to 350 F

4 boneless, skinless chicken breasts, pounded flat to suit pan size
4 Proscuitto slices (or more if you can afford it)
sliced Fontina cheese (enough to cover chicken pieces)
white wine ( good to drink and good to cook with)
some diced tomato (don't know how much, I don't like them so i don't use much)
olive oil (extra virgin, comes from ugly olives)
butter
flour
some sort of spaghetti sauce or marinara sauce

In an oven proof saut pan, melt butter with olive oil, enough to cover
the bottom of the pan generously. Heat until bubbly.
Meanwhile, pound chicken flat (I use a small cast iron pan and give it a couple of
good whacks), and top with a slice of proscuitto. Put the proscuitto
on the bottom side of the chicken breast. It holds better and cooks flatter.
Lightly pound proscuitto with the back of the knife to seal with the chicken.
Place breasts in butter/oil proscuitto side down and saut until browned
lightly. Sprinkle some flour on the chicken and turn over. Top chicken with cheese.
(proscuitto side up now.) Sprinkle diced tomatoes around chicken and then pour
some wine around the breasts. How much depends on your tastes. More makes more sauce.
Place a big spoonful of spaghetti sauce on top of each breast and pop the pan in the oven
to heat until your side dish is ready, usually some sort of pasta.
Place pasta on a plate, top with chicken and spoon sauce around or over the chicken.
The cheese will clump in the sauce so if you want, strain sauce through a sieve while
pouring over the chicken. Your choice. Tastes the same.
Borrowed from a cooking show I saw one weekend. Lydia's Italian Table I think.
Sounds like a lot of work, but can be ready in about 30 minutes.
I have substituted Jarlsberg for the Fontina and Black Forest ham for the Proscuitto.
Use a nice Reisling and it becomes a German dish.

jc