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SERVES: 2

INGREDIENTS:

• 2 boneless skinless chicken breasts
• 2 slices prosciutto
• olive oil for sauteing chicken
• 3-4 ounces thinly sliced fresh mozzarella cheese (see hints below)
• 4 canned pineapple rings, quartered
• 2-3 rough chopped green onions
• 1 Tbs light brown sugar
• 2-3 Tbs balsamic vinegar
• 3-4 Tbs canned pineapple juice
• black pepper to taste

PROCEDURE:

1. Use a rolling pin to pound the boneless skinless chicken breasts between two sheets of plastic wrap until they're about 1/2-inch thick. Then add 1 thin slice of prosciutto to each chicken breast, place the plastic wrap back on top, and gently pound that to help the prosciutto adhere to the chicken.

2. Next, add a splash of olive oil to a large, nonstick pan on medium high heat. When the oil is hot, carefully add the chicken, prosciutto side down.

3. And when the prosciutto side is nicely browned, carefully flip it over and turn the heat down a little bit. A minute or so after flipping the chicken, add a layer of thinly sliced fresh mozzarella cheese to each chicken breast, and put a lid on top to help melt the cheese.

4. Once the chicken is cooked through and the cheese has melted, take it out of the pan and put it on a clean plate. Then add a little more olive oil and the pineapple and chopped green onion to the pan and let that cook for a couple of minutes on high heat.

5. Then add 1 Tbs light brown sugar, a couple of Tbs balsamic vinegar and a few Tbs of reserved pineapple juice and let it cook down a bit.

6. While the chicken is still nice and hot, serve it up on individual plates with some of the pineapple sweet and sour sauce right on top.

HINTS: Agrodolce is often a combination of balsamic vinegar and brown sugar or honey. "Agro" refers to sour and "dolce" refers to sweet. Use sliced regular mozzarella cheese instead of fresh mozzarella if you like.