Pound chicken breasts with
wooden mallet, until breasts double in size (using wax paper
to cover chicken breasts). Brush chicken with olive oil. Salt
and pepper. Mix bread crumbs with pine nuts, raisins and 2
tablespoons of olive oil. Top each breast with slice of
proscuitto, 2 tablespoons of bread crumb mixture and 3 pieces
of green onions. Then roll up chicken and fasten with
toothpick. Preheat skillet over medium-high flame with 2
tablespoons of butter and olive oil. When butter has melted
add chicken, salt and pepper. Cook for 12-15 minutes, turning
chicken as it browns.
Remove chicken from skillet
and in its place add 2 tablespoons of butter and chopped
garlic. Saute for 2 minutes, then de-glaze plan with wine.
When wine begins to reduce stir in chopped parsley and remove
from heat. Pour sauce over chicken and serve.
