1 1/2 C Asiago, freshly grated
2 chicken breasts, trimmed and pounded to uniform thickness
1/4 lb prosciutto, in thin strips
1/2 package frozen spinach, thawed and drained
1 C Parmesan, freshly grated
2+ C cream
1 t dijon
1/2 t thyme
1/4-1/2 t paprika
4 cloves garlic, minced
3 shallots, thinly sliced
4 T butter
3 T olive oil
1/2 C sun dried tomatoes, thinly sliced
Heat olive oil over high heat while sprinkling both side of the chicken with salt and pepper. When the oil is hot add the chicken and sear until browned on both sides without over cooking. Remove the chicken and set aside.
Add the butter, shallots, and garlic to the skillet, scraping to loosen the brown bits left from the chicken. Reduce the heat to medium and stir for a minute or two before adding the prosciutto. Cook for several more minutes, stirring frequently.
Add the cream and reduce to a simmer. Add in the thyme, paprika, and some extra black pepper, then add in the spinach and sun dried tomato. Simmer for several minutes to blend the flavor then start adding in the cheese. The amounts are very approximate, so adjust the amounts of cheese and cream until you have a nice creamy sauce; remember that the sauce will thicken as it cools.
Slice the chicken into strips and add to the skillet and toss to warm and mix flavors. Adjust the seasoning to taste and serve with pasta or rice.
