Instructions:

Pasta Pomodoro Pollo alla Valdostana

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