Ingredients

• 12 zucchini blossoms, stems removed
• 2 skinless boneless chicken breast halves (about 1 pound total)
• 8 thin 6 1/2 x 3 1/2-inch slices prosciutto
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1/2 cup dry white-wine

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Instructions

1. Gently rinse and dry zucchini blossoms.
2. Place each chicken breast between two 12-inch squares of parchment paper; using mallet, pound chicken to 1/4- to 1/3-inch thickness. Remove chicken from parchment paper and cut each breast in half lengthwise.
3. Season chicken with salt and pepper; top each with 3 zucchini blossoms. Wrap each chicken breast with 2 prosciutto slices, using toothpick to secure prosciutto and blossoms.
4. Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken, blossom side down, and sauté until browned, about 3 minutes per side. Add white wine and continue cooking until wine is reduced and thickens slightly, about 2 minutes longer. Season to taste with salt and pepper. Transfer chicken to serving platter. Remove toothpicks and pour sauce over chicken.