Butterfly and pound chicken breasts until very thin. (don't tear them)
Dredge in flour, season with salt and pepper. Heat olive oil in a large skillet, saute chicken breasts in oil until golden brown on both sides. Place chicken breasts on a baking pan, reserve. Add onions and garlic to the skillet and cook until heated through. Add mushrooms and cook until they wilt and turn light brown. Add ham slices and cook until warm. Top chicken with ham and sauteed mushroom mixture, top with slices of Swiss cheese. Place chicken under broiler and cook until golden brown. Remove chicken from broiler and plate.
Using the same skillet as the chicken. Add olive oil, diced red onions, sun-dried tomatoes and garlic, cook until golden brown. Deglaze pan with marsala wine, allow wine to boil and add butter, stir with a whisk to combine.
Pour sauce over chicken. Finish with shaved parmesan cheese. Serve with fresh spinach pasta.
2 - four ounce boneless chicken breasts
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup flour for dredging chicken
1/3 cup olive oil
1/3 cup red onion, diced
4 cloves garlic, sliced razor thin
1 cup baby portobello mushrooms
2 two ounce slices ham
2 slices Swiss cheese
2 tablespoons olive oil
3 sun dried tomato halves, sliced
2 tablespoons red onions, diced
1 teaspoon garlic, chopped Marsala wine to deglaze pan
2 tablespoons butter
parmesan cheese, fresh grated