Chicken with Sage and Proscuitto

The sage in the garden is incredible.   It's not just for stuffing.  There are many uses for sage such as saltimboca recipes and chicken in a wine sauce recipes.
 

• 2 chicken breasts, boneless , skinless and halved
• 4 Monterey Jack cheese, in cubes
• 4 slices prosciutto
• 4 sprigs fresh sage
• 2 eggs
• 2 T Parmesan cheese
• salt and pepper and pepper to taste
• 1 T fresh parsley, chopped
• 1 c flour
• ½  c butter
• 1 c chicken stock

Cut a deep pocket in each half of chicken breast, being careful not to cut all the way through. In each pocket place some cheese, proscuitto and a sprig of sage. Wrap in plastic wrap and refrigerate for a few hours.    
 
Preheat oven to 375 degrees.
 
Place the eggs, parmesan, salt, pepper, and parsley in large bowl and beat together.  
 
Place the flour in a shallow bowl.   Remove the chicken from the refrigerator and roll each piece in flour, then dip in egg mixture; repeat twice and place on a dish.
 
Heat butter in heavy skillet and heat to medium high.  Place the prepared chicken in the skillet and cook for three minutes on each side.  
 
Place the chicken stock in a baking dish and place the seared chicken in the pan.   Bake for fifteen minutes.   Remove from the oven and serve over rice.