Ingredients:

8 thin sliced chicken breast cutlets 

8 thin slices of prosciutto (or speck)

8 thin slices of cheese (provolone, Swiss or dried mozzarella)

2  jars (12 Oz each) marinated sliced artichokes (do not drain!)

4 TBSPs olive oil

4 Oz white wine

Salt, pepper and garlic powder to taste

Flour for drenching

Directions:

Season chicken cutlets on both sides with garlic powder and pepper. Do not use salt at this point.

Place one slice of prosciutto and one of cheese over each cutlet.

Place a few tablespoons of flour on a plate.

Drench both sides of dressed cutlets in flour.

Set aside.

Place oil in a large nonstick sauté pan.

When oil is hot, carefully place each cutlet, dressed side down, in pan.

When bottom is golden, carefully turn each cutlet upside down.

Be careful since cheese will be sticky.

When other side is golden, add wine and immediately cover pan.

Simmer on medium for a few minutes to allow alcohol to evaporate.

Add both jars of sliced artichokes, liquid included.

Gently stir and simmer uncovered on medium-low heat for 15-20 minutes, depending on size and thickness of meat.

Half of the juices will evaporate but make sure to have enough liquid left to serve with meat.

Adjust seasoning and, if needed, you can add a little sprinkle of salt. 

Serve hot.

TIPS:

Prosciutto and cheese have plenty of salt so you may not need to add any additional salt at all. Also, the marinated artichokes have salt in their juice.

You can substitute prosciutto with ham. Also, you can use any semi-hard cheese of your liking. I do not recommend soft cheeses like fresh mozzarella because it will totally melt.

If you can only find small jars of marinated artichokes, use 4 instead of 2.