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1
Prepare chicken by pounding it with meat tenderizer.
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2
Add half of the Italian seasoning, garlic powder and black pepper to one side.
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3
Heat large heavy-bottom skillet over med-high heat.
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4
When hot, add 2 tbsp olive oil.
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5
Add chicken to skillet, spice side down and season with remaining spices.
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6
Cook 5-6 minutes each side until cooked.
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7
Remove from skillet.
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8
Add 1 tbsp olive oil to skillet.
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9
Saute diced onion and garlic with wooden spoon until browned.
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10
Add 1/2 cup wine.
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11
Allow to reduce, stirring frequently and loosening the cooked bits from the bottom of the skillet.
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12
After wine has reduced, add 1/2 cup chicken broth, stirring frequently.
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13
When halfway reduced, place chicken back in the skillet, turning once or twice to thoroughly coat with the aromatics.
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14
Place one slice of prosciutto on each piece of chicken and top with provolone.
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15
Allow the remaining chicken broth to reduced and cheese to melt.
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16
You may need to reduce heat at this point.
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17
Slice and toast the four sandwich buns.
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18
(I use Publix brand freshmade French Hamburger Buns or Ciabatta, but any good specialty bread you like will do).
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19
Add mayonnaise and prepared ground mustard to the toasted buns.
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20
Add the chicken, sliced red onions and lettuce.
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21
Enjoy.
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22
Note: There is no need to season the chicken with salt as the prosciutto is sufficiently salty in itself.
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23
Can also add a slice of tomato if desired.
