Seasoned Flour Mixture (mix all ingredients together)
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon Morton & Bassett brand black pepper
3 tablespoons Morton & Bassett brand Italian Seasoning

Serves 8-10

1. Preheat oven to 400°F convection or 425°F conventional.

2. Remove chicken tenders from breasts and set aside. Using the flat side of a meat mallet, pound each half chicken breast between 2 sheets of plastic wrap until approximately ½” thick. Do not pound tenders.

3. Place half of the seasoned flour mixture onto a plate and working in small batches, dredge each piece of flattened chicken in the flour to coat both sides. Flour only enough chicken for one batch at a time.

4. Heat a large sauté or frying pan to medium high. Add 2 tablespoons of olive oil to the pan and add first batch of dredged chicken to the pan, top side down. Sauté for 3 minutes or until golden brown. Reduce heat and turn chicken over. Cook for 3 more minutes.

5. Remove chicken from the pan and place, top side up, into a large baking dish. De-glaze pan with ¼ cup white wine and ½ cup stock for one minute, scraping up any brown bits. Pour de-glazing liquid onto the sheet pan, wipe pan clean and repeat until all chicken is cooked.

6. Top each piece of browned chicken with a sage leaf. Tear or cut Prosciutto to fit on top of each piece of chicken. Top each piece of chicken with two pieces of sliced mozzarella.

7. Add additional stock as needed to cover the chicken halfway up the side of the pan.

8. Sprinkle the chicken with lemon zest, parmesan cheese, slivered garlic and cherry tomatoes. Season lightly with salt and pepper.

9. Bake uncovered for 10-12 minutes, top with chopped parsley and serve immediately.