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1
Heat a large skillet over medium heat.
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2
Sear strips of prosciutto until just crisp and fat has cooked away (about 1 minute on each side).
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3
It's very thin, so don't let it burn.
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4
Also, it has considerably less fat than bacon, so it might stick to the pan a bit.
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5
That's fine.
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6
Place seared strips on separate plate to cool.
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7
In the same pan, melt butter.
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8
Increase heat to medium-high and add lightly floured and peppered chicken breasts to pan.
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9
Cook 6 minutes (3 minutes on each side), adding the garlic during the last 2-3 minutes.
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10
Add cooking wine.
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11
Cook 8-10 minutes (4-5 minutes on each side), until chicken is no longer pink in the middle.
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12
if garlic starts to burn, reduce heat to medium.
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13
Remove breasts from pan and slice into strips.
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14
While the chicken is cooking, whisk together olive oil, parmesan cheese, dijon mustard, lemon juice, and vinegar (thanks again to Mille TM for the original recipe on which this is based).
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15
Rinse and toss your basil and arugula leaves during this time as well.
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16
Place a good handful of basil and arugula leaves into each bowl.
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17
Top with chicken and prosciutto strips, salad dressing to taste, and crumbled melba toast pieces.
