Cheese & Prosciutto-Stuffed Chicken
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup spreadable garlic and herb cream cheese
4 thin slices prosciutto
1/4 cup chopped oil-packed sun-dried tomatoes
8 fresh basil leaves
1/4 cup all-purpose flour
2/3 cup dry bread crumbs
3 tablespoons grated Romano cheese
3 tablespoons olive oil
1 cup heavy whipping cream
1 tablespoon finely chopped shallot
3/4 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh basil
Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks.
Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture.
In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11×7-in. baking dish. Bake, uncovered, 35-40 minutes or until a meat thermometer reads 165°.
In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally.
Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil. Yield: 4 servings.
Recipe found here: Cheese & Prosciutto-Stuffed Chicken