Here at the restaurant we always serve this every November – a Fall time favorite!
Reduce balsamic by half over medium heat adding honey and salt reduce for 2 minutes and serve over rolled chicken breast
Pound chicken breast in between 2 sheets of plastic wrap until thin. Note: Pound chicken with meat tenderizer very lightly from the middle to the outer of the breast. Then Line breast with prosciutto, mozzarella, sage leaves and place the goat cheese in the middle of breast. Fold over and tuck in sides fold- ing again until sealed, place 2 toothpicks to hold flap in place, coat with flour and shake off excess, pass through egg and coat with breadcrumbs coating the breast evenly.
Preheat oven to 350°.
Heat olive oil in sauté pan over medium high heat sauté breast until golden brown on both sides “1 minute per side” than place in oven for 10 minutes, then remove from oven and let chicken rest while sauce is reducing.