Serves 4 Difficulty
1 teaspoon gf flour 1 egg white 2 egg yolks 1 Tablespoon milk 4 chicken breasts, boleless & skinless Salt & fresh ground pepper 4 slices gf smoked mozzarella 4 slices proscuitto 1 Tablespoon olive oil 1 Tablespoon butter 1 teaspoon rosemary, chopped 2 cups mushrooms, sliced 1/4 cup dry white wine 14 ounce can tomatoes 1/2 cup dry white wine 1 Tablespoon balsamic vinegar
In a small bowl, mix together flour, egg yolks, egg white and milk and set aside.
Using a meat mallet, pound chicken breasts until flattened and uniform in thickness. Salt and pepper each breast. Lay a slice of proscuitto and then cheese on each flattened breast. Roll each breast, folding in both sides to create closed packets. Tie packets with kitchen string to hold in place. Dip each chicken packet in egg mixture.
Heat a large heavy skillet over medium-high heat and add olive oil. When hot, add packets and brown both sides well. Remove browned packets to a plate, tent with foil to keep warm.
Heat skillet again over medium heat and melt butter. Add mushrooms, rosemary and about 1/4 cup wine and salt and pepper to taste.
Add chicken packets back to skillet, lower heat and add tomatoes, 1/2 cup wine and vinegar. Cover and cook over low heat for 15 to 20 minutes or until chicken is cooked through. Adjust seasonings.
To serve, remove strings and cut packets into 1/2" slices. Serve sliced breast with sauce.
Gf mozzarella can be purchased in natural or health food stores. Be sure to call the manufacturer to guarantee that it is gluten-free.