4 chicken breasts, boned, skinless
4 small slices Swiss cheese (cut to fit the breast)
4 thin slices prosciutto
3/4 cup wine
1 1/2 cups cream
2 teaspoons soy sauce
3 tablespoons Romano cheese
1/2 cup (1 stick) butter
Pound chicken breast with mallet until evenly flat. Place cheese and ham on the flattened chicken and roll chicken. Melt butter in sauté pan. Lightly dust chicken in flour. Sauté chicken, seam-side down, four minutes on each side until brown. Drain butter. Remove chicken. Deglaze pan with wine. Reduce wine by half. Add the chicken breasts back to pan, heavy cream and soy sauce. Sprinkle with Romano. Garnish with parsley.
Serve with mashed potatoes, fettuccine Alfredo or baked potatoes.