4 boneless, skinless chicken-breast halves (~5 oz ea)
4 oz Fontina cheese, thinly sliced
6 oz prosciutto, thinly sliced
16 large fresh sage leaves
1 t salt
¼ t freshly ground black pepper
3 T unsalted butter
1 c Madeira

Slice the tenderloin (small flap of meat) off the chicken breast halves; set aside. Cut each breast on the bias into 3 medallions. Place tenderloins and medallions between two layers of plastic wrap and pound to 1/16″ thick. On each piece, layer a slice of Fontina, half a slice of prosciutto, and a sage leaf; secure by threading a toothpick through the layers. Sprinkle underside of each with salt and pepper.

Melt 1 T. butter in a skillet over high heat. Saute half the pieces, chicken side down, until golden, 2–3 minutes. Turn and cook 1 minute more. Remove from pan and keep warm. Repeat with 1 T. butter and remaining chicken. Remove and keep warm.

Pour Madeira into skillet and let reduce slightly, about 1 minute. Add remaining 1 T. butter and cook, swirling pan, until sauce thickens, about 30 seconds. Pour sauce over chicken, remove toothpicks, and serve immediately. Serves 4.

Notes: I’ve substituted other types of cheese before and it was still good, if different. Likewise, feel free to substitute sherry, Marsala, or white wine for the Madeira. Oh, and one last tip: Unlike the photos above, I’d recommend using non-colored/dyed toothpicks to secure your chicken. Just take my word on this one.