Chicken Cricket

1 Tablespoon of Seasoned Flour
1 whole Egg (beaten)
8oz. boneless, Skinless Chicken Breast
2 Slices Proscuitto Ham (sliced thin)
2oz. Mozzarella Cheese (sliced)
2oz. Fresh Spinach (stems removed, blanched)

1 Tablespoon of Olive Oil
½ Teaspoon of Fresh Shallots (minced)
½ Cup of White Wine
½ Cup of chicken Stock
½ Cup of Heavy Cream
Procedure

Place chicken breast on work table. Put a piece of plastic wrap
underneath and on top of breast. Pound breast with meat mallet to
roughly 3/8"thick. Dispose of top plastic wrap. On bottom half of
pounded chicken lay out the mozzarella cheese, proscuitto and spinach
(in order).

Roll chicken bottom to top to form cylinder shape, fold in ends to
seal stuffing.

Heat sauté pan on stove burner until hot. Dredge chicken in flour
(shake off excess). Dip in egg mixture. Add olive oil to pan, drop
egg battered chicken in sauté pan, sauté on all sides (medium heat)
until done (can be finished in 350 。Oven for approximately 12
minutes).

Remove chicken from pan, set aside, add shallots to pan, cook until
just turning golden in color. Deglaze pan with white wine and reduce
to half. Add chicken stock, reduce slightly, add heavy cream and
reduce to desired thickness. (Nappe Test-dip spoon in sauce, rub one
swipe of finger across back of spoon, should slightly form legs-Good
Test to check for sauce consistency.)

Place chicken on plate and top with sauce. (Chicken can be cut in
half to display stuffing.)

Garnish Accordingly

Yields-1 Portion