INGREDIENTS:

* Chicken breasts
* Prosciutto
* Provolone, sliced
* Olive oil or butter
* Spinach linguine
* Shallots, finely chopped

PREPARATION:
Assuming you want to serve 4 you will need a pound of chicken breasts, a pound of
uncooked spinach linguine, and 1/3 pound of thinly-sliced prosciutto.

Prepare the linguine per the package directions.

Slice each chicken breast into two thinner cutlets with a sharp knife.
Put a slice of prosciutto on each, and affix with toothpicks.
Heat a couple of tablespoons of sweet butter or oil in a skillet and
sauté the cutlets until done, cooking them more on the chicken side than
the prosciutto side. Add the chopped shallots halfway through cooking.
When done, place a slice of provolone on each cutlet, topping the prosciutto.
Season to taste and serve them over the cooked linguine with their drippings.

As variations, you can sprinkle some (a couple of tablespoons at the most)
wine or lemon juice into the pan when the cutlets are almost done. In
any case, these will go well with a white wine.