Chicken Saltimbocca with Country Ham

"This dish is inspired by a traditional Roman dish made with veal and prosciutto. Translated literally from Italian, saltimbocca means "jump mouth" or "hop in the mouth", perhaps implying that the dish is so good the flavors jump in your mouth. It's best to pound your own chicken breasts, for this or any recipe that calls for cutlets, also known in French cooking as paillards. Chicken sold as cutlets in the grocery store aren't exactly pounded, but are horizontally sliced to resemble a cutlet. The meat contracts irregularly in the hot pan, making it tough. When pounding the chicken, I protect it with a heavy duty freezer bag that I've cut apart into two thick sheets. I place the breast between the sheets and pound it with a flat meat pounder or the bottom of a heavy skillet. The idea is to create an evenly thin piece of meat, not pound it into oblivion. This technique works equally well with turkey, pork or veal. If necessary, you can substitute white wine or sherry for the Marsala or Port. Whatever you do, cook only with what you would drink. Never, ever use anything labeled cooking wine or cooking sherry which is full of salt and absolute garbage. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."