Chicken Saltimbocca with Rosemary Roasted Corn

For the corn: Preheat oven to 350°F. Place each ear of corn on a small aluminum foil sheet (one that is big enough to wrap up the corn) along with a sprig of rosemary. Drizzle 1 tablespoon of olive oil onto each piece of corn and season all sides with salt and pepper. Roll each ear of corn up tightly in the foil and place in the oven on 350°F for 20 to 25 minutes or until roasted and cooked through. Once cooked, remove the corn from the foil and set aside. Keep the oven on.

For the chicken: After the chicken is pounded out, season all sides with salt and pepper. Distribute the prosciutto ham, sage and cheese into 3 parts and place one part in the center of each chicken breast. Tightly roll up each chicken breast and set aside.

Heat a large saute pan on high heat with 1 tablespoon of olive oil. Add the rolled chicken and sear on all sides until golden brown.

Then place the chicken in a baking dish. Finish the chicken in the oven on 350°F for 10 to 15 minutes or until cooked through.

For the sauce: Place the pan that you cooked the chicken in back on the burner on high heat. Add in 2 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they are golden brown. Next, add the marsala and cook to reduce the amount of liquid by half. Add in chicken stock and cook for 3 to 4 minutes on high heat. Finish the mushroom sauce with salt and pepper.

To plate: Slice the stuffed chicken in half and place on a plate. Pour on the mushroom sauce and serve alongside the rosemary corn.