Saltimbocca with Polenta

Who doesn't like Italian food? I have been made an honorary Italian by so many Italian Americans, I can't even count 'em.  My mom used to make chicken saltimbocca and we loved it! This is a lighter version, but just as good. Saltimbocca is traditionally made with veal, but you can make it with chicken or pork too. I've made it here with pork. Honestly, any meat stuffed with fontina cheese and prosciutto ham will be fantastic. The key is to brown it thoroughly in the pan and to not skimp on the cheese. This is beautiful served in pasta bowls on top of polenta swimming in sauce. Don't forget the sage leaves! Yield: 6 servings, only 404 calories per serving. From "Cooking Light" magazine ...

Note: Feel free to substitute boneless, skinless chicken breasts for the pork chops, still yummy!

Ingredients:
6 (4-0z) boneless center-cut loin pork chops, trimmed (cut off all the white stuff)
6 very thin slices prosciutto (about 2 oz.)
6 large sage leaves
3/4 cup shredded fontina cheese
1/4 t freshly ground pepper
1/8 t salt
2 T flour
1 T Olive Oil
1/2 C dry white wine
1 C fat-free less-sodium chicken broth
1 t thinly sliced sage

Polenta: (or use your own recipe: the one for corn mush on the Albers corn-meal box is fine)

2 C 1or 2% reduced-fat milk
1 14-oz. can fat-free less-sodium chicken broth
1 C instant polenta
1/2 t salt

Directions:

To prepare pork, place each chop between 2 sheets of heavy-duty plastic wrap: pound to 1/4-inch thickness using a meat mallet or rolling pin. Arrange one proscuitto slice over each chop; top with one sage leaf and about 2 T cheese. Fold chops in half to sandwich filling and secure with wooden toothpicks or bamboo skewers that have been broken in half (to shorten). At this point, trim off excess pieces of meat to make the rolls look somewhat uniform (food tastes better if it is presented well). Save the excess pieces for a stir-fry another time.

Sprinkle both sides of the pork chops with salt and pepper. Place flour in a shallow dish. Dredge stuffed chops in flour. Heat olive oil in large nonstick skilet over med-hi heat. Add chops, cook 3 minutes on each side or until browned. Remove shops from pan, set aside.

Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/4 C. Add 1 C broth and bring to a boil. Cook until reduced to 1/2 C (about 5 minutes). Stir in 1 t sliced sage
Reduce heat to medium. Return chops to pan; cook 2 minutes or until thoroughly heated, turning once. Remove wooden picks from chops.

To prepare polenta, bring milk and 1 can broth to a boil. Gradually stir in polenta and 1/2 t salt. Cover, reduce heat to medium-low and cook two minutes. Arrange 1/2 cup polenta on each serving dish or plate. To with a chop and drizzle with 4 t sauce and a sage leaf or two. Serve immediately!