Source: Chef Adriano Paganini - Pasta Pomodoro, Phoenix, Arizona

4 (6- to 7-ounce) chicken breasts, pounded to 1/2-inch thick
4 slices imported fontina cheese
4 slices prosciutto
1 ounce dried porcini mushrooms
2 medium portobello mushrooms caps, peeled and sliced
2 cloves garlic, chopped
1 small bunch Italian flat-leaf parsley, washed and chopped
1/2 cup dry white wine
1/2 cup chicken stock
Flour for dusting
3 tablespoons butter
3 tablespoons olive oil
4 ounces orzo pasta, cooked according to package instructions,
    drained and kept warm
2 small tomatoes, diced
1 bunch spinach, washed

Soak dried porcini mushrooms in a cup of warm water to reconstitute; drain.

Lightly dust both sides of the chicken breasts flour. Saut?in 1 tablespoon oil and 1 tablespoon butter, until both sides are golden. Remove chicken from pan; reserve warm.

Add 1 tablespoon butter, portobello mushrooms and half the garlic to the pan; stirring often; cook 2 to 3 minutes. Deglaze the pan with wine; reduce. Add chicken stock and porcini mushrooms and their soaking water; boil mixture uncovered until liquid reaches a syrupy consistency.

In a separate pan, saut?spinach with 1 tablespoon olive oil, salt and pepper until just wilted. Mix pasta with tomato, 1 tablespoon butter and salt and pepper.

Place chicken breasts in the pan over the mushrooms. Add a slice of prosciutto to each breast; top with a slice of fontina cheese. Cover mixture, then simmer until cheese melts.

Place pasta and spinach on serving platter. Top with chicken breasts and mushroom sauce. Serve immediately.

Makes 4 servings.