Chicken Aurelio Sautéed Boneless Chicken Breast with a Mozzarella Cheese and Chiffanod Prosciutto Ham Crust in a Tomato Broth 4 Boneless and Skinless four ounce Chicken Breast ¼ Lb. Prosciutto Ham Sliced Paper Thin 1 Lb. Shredded Mozzarella Cheese Flour for breading Procedure 5 Eggs for breading Procedure 6 ounces Olive Oil 1 Bag Baby Spinach Tomato Broth 4 Tomatoes Crushed 1 Sm. Tomato Juice 2 ounces Chicken Stock 1 Onion Small Diced 2 Stalks Celery Small Diced 1 Carrot Small Diced 1 Bay Leaf 1 ounce Butter or 1 ounce Vegetable Oil Salt and Pepper to Taste Preheat oven to 350 Sauté diced vegetables in butter or vegetable oil until onions are translucent Add the rest of ingredients bring to a boil and simmer to reduce by 1/3 Strain and adjust S and P and keep hot. Slice P. Ham and Spinach thin (Chiffanod) and mix w/ shredded cheese Dredge breasts in seasoned flour (S and P) then in egg and then in cheese, ham and spinach. Press cheese well to breast so it sticks. Heat oil in a non-stick pan place breast away from you into pan and cook until golden brown on both sides. Remove from pan and place on a sheet pan and into the oven until internal temperature reaches 165 degrees between five and ten minutes.