RECIPE INGREDIENTS
2 lemon wedges 
1/2 ounce capers
5 ounces artichoke hearts, quartered
3 ounces olive oil
1 ounce all-purpose flour
1 tbsp fresh picked sage
4 thin slices of Prosciutto ham
4 chicken breasts 5 oz. 
1 tbsp salt
2 ounces white wine
2 ounces fresh lemon juice
2 ounces heavy cream
1 tbsp butter

Serves 4

RECIPE DIRECTIONS
Lightly salt 4 chicken breasts. Sprinkle evenly with chopped sage. Place very thinly sliced Prosciutto ham on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.

Meanwhile, heat olive oil in a saute pan on medium-low. Lightly flour chicken pressed with prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze with 2 ounces of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.

On a large 15 1/2 inch platter, place chicken breasts topped with reduced sauce and garnish with capers and lemon wedges.

RECIPE INGREDIENTS
2 packs of chicken tenders (20 tenders)
3 slices of provolone cheese
4 garlic cloves (sliced thin)
10 slices of prosciutto ham
Pinch Italian parsley
1 tbsp of sea salt
1/2 tbsp crushed black pepper
20 wooden skewers
4 sprigs of rosemary
4 sprigs of basil
4 sprigs of thyme
4 sprigs of dill
1/4 cup of herb infused white wine vinegar

Serves 4

RECIPE DIRECTIONS
Toss chicken in vinegar, parsley, salt and pepper. Roll chicken, garlic, cheese and a fresh herb sprig with the prosciutto ham and place on skewer.

Cover baking dish with extra virgin olive oil. Bake in the oven at 425 °F for 16 minutes, flipping half way through.