4 (6-ounce) chicken breast, cut in half and pounded into thin scallops
8 thin slices of proscuitto
8 slices of Bethmale
1 cup flour
2 eggs, slightly beaten with 2 tablespoons milk
1 cup herb bread crumbs
Essence, recipe follows
3 tablespoons olive oil
4 ounces julienned proscuitto
1 cup sweet peas
Salt and black pepper
1 tablespoon butter
2 cups Mornay sauce, hot
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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