Chicken Saltimbocca over Creamy Corn Risotto

Chicken Saltimbocca over Creamy Corn Risotto (it looks complicated b/c I spell everything out, but it's really easy...just try it!)

4 medium sized breasts of chicken
1/4 lb. fresh mozzarella (or 4 slices of deli kind or whatever you have on hand)
1/4 lb. prosciutto
4 leaves of sage (you can subs. dried or even oregano if you don't want to run around looking for sage)
2 tablespoons of flour
2 tablespoons of olive oil or a light coating of Pam cooking spray
1/2 cup of chicken stock or broth
Kosher salt
Black pepper
Mushrooms (optional)
Toothpicks (quantity depends on if you drop them all over the floor like I do)

Preheat oven to 375.

(Mise en place)

Slice/prepare the mozzarella, sage, and prosciutto for use by slicing the mozzarella into 4 slices, sauteeing the sage in olive oil (if you want to get fancy, not necessary).

Put liberal amount of kosher salt and ground black pepper on a plate or in bowls (If you can get someone to help you salt/pepper the inside of the chicken you can scream for help pre-toothpick!)

Put the 2 Tbsp of flour in a shallow bowl and liberally salt and pepper (this is for dredging). Line up toothpicks on the counter where you can get them. Figure at least 2 per piece but always have more. Remember, you don't want to be digging in the toothpick box with chicken on your hands!

Put an ovenproof pan on the stove with the 2 Tbsp. of olive oil on the stove. Don't turn it on yet =)

Slice chicken lengthwise. If there is that little piece of tenderloin hanging out on the bottom make sure to cut from the side where it is attached or else you will have may more flaps to close.

Place all breasts of chicken open faced in front of you (the inside should be facing up, here is where the stuffing begins). Go through your assembly line of items (proscuitto, mozz., sage) and then close each one up with a tooth pick. Dredge each in the salted/peppered flour, be sure to shake off excess flour.

Wash hands throughly and heat the oven safe pan on the stove top with the olive oil on medium high heat. If you are a salt-a-holic as I am you might want to salt and pepper the side of the chicken breast facing you.

Use tongs to place chicken in the hot olive oil. Leave them for approximately 4 minutes on each side, or until golden brown.

Pour the stock in the bottom of the pan and transfer to the preheated oven for about 15 minutes.

Plate, serve, receive superhero compliments, and don't forget to tell me about how it all turned out!

Happy eating!