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1
Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin.
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2
Trim the rind from the cheese and cut it into 2 thick sticks.
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3
Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast.
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4
Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine.
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5
Season the rolls with salt and pepper.
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6
Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet.
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7
Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter the mushrooms into the pan, sprinkle with wine and rosemary.
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8
Cook, turning the chicken rolls frequently, 10 to 15 minutes.
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9
When the first bit of cheese begins to seep out, the chicken is done.
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10
Remove it from the pan to a cutting board at once.
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11
Cut each of the rolls at an angle into 6 slices.
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12
Cover to keep warm.
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13
Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper.
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14
To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper.
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15
Warm the pan juices and strain them over the chicken.
