2 lbs Boneless breast chicken Flour Paprika S&P 1/2 c butter 2 Tbs Garlic Small Chopped onion Ham slices Swiss cheese sliced thick 1/2 Cup chicken broth 1/2-1 Cup dry white wine or sherry 1/2 Cup heavy cream Fresh Parsley garnish Optional Capers

Butterfly & pound chicken breast thin
Layer ham, cheese and fold over & secure with toothpick
Mix flour & paprika, S/P and dredge chicken breasts both sides
Melt butter and olive oil over med heat
Sauté garlic and onion til translucent 2-3 min
Add chicken and sear 5 min each side Med to high heat
Lower heat
Stir in broth, cream + wine
Cover & simmer 20 minutes
Stir occasionally.
Remove toothpicks
Serve over rice or risotto
Add black pepper & sprinkle fresh parsley
Serve with side broccolli, Caesar salad

Parm cheese optional
Can also use any cheese & protein desired (Eg goat, prosciutto, spinach)