Tsalt Mongol Saltimbocca

• 2-3lbs - Boneless Skinless Chicken Breasts
• 1/4lb of fresh prosciutto 
• 2 Cups mozzarella cheese 
• Tsalt - Mongol
• Chicken Broth 
• Red Wine
• Demi glacé

Steps

1. Thinly slice your chicken breasts. One chicken breast should make 3 pieces of chicken. Slice horizontally for best results. Always be careful and keep your fingers out of the way. 
2. Season both sides with Tsalt - Mongol. 
3. Cook each side of chicken for 1-2 minutes, or until slightly browned (your chicken will continue to cook in the oven in future step)
4. Neatly lay out chicken breasts in oven-safe pan, preferably pyrex, and allow to cool. 
5. Make the Broth. Start by adding a red wine of your choice to the same pan used to cook the chicken. Turn heat to medium and reduce. After 5-10 minutes on medium heat, add chicken broth and demi glacé. Continue to stir and reduce heat to low and simmer. If you need to thicken the sauce, you should create a Roux (pronounced "Roo"): mix even parts butter and flour (1-2tsp at a time) and put it in the mcirowave for 20 seconds then stir with a spoon creating a paste. Stir this into your broth and let simmer. 
6. Now that your broth is ready, add prosciutto to the chicken, try to cover as much of the chicken as possible for best results later. 
7. Smother in Mozzarella Cheese
8. I always make a second batch, as this can be somewhat time consuming and is also my favorite dish. This is a meal that you can prep ahead of time and cook whenever, or toss it in the oven right after prepping it.
9. To cook: add broth to the chicken and cover in foil. Cook at °375 for 25 minutes, or until cheese is melted and broth is boiling. Remove foil and cook 5-10 minutes to brown the cheese. (Remember: The chicken was almost thoroughly cooked in Step 3. This step is to melt everything together and infuse the delicious broth into the chicken.)
10. Serve, and enjoy!