Prosciutto and Cheese Stuffed Chicken Breast

4 6-oz boneless, skinless chicken breast halves

large plastic food storage bags or wax paper, for pounding chicken

4 slices of prosciutto

4 slices mozzarella

toothpicks or cooking twine

3 tbsp garlic infused olive oil

salt and pepper

2 tbsp unsalted butter

1 tbsp cornstarch

½ c white wine or chicken broth

1 c chicken broth

2 tbsp fresh Italian parsley or 1 tbsp dried Italian seasonings

1. Place chicken breasts into storage bags or between 2 pieces of large wax paper. Pound out the chicken from the center of the bag/paper outward using a heavy skillet or mallet. Be firm, but controlled to make sure the breast stays close to even thickness. Repeat with all breasts.
2. Place one slice of prosciutto on top of each pounded chicken breast. Place a slice of cheese on top of each slice of prosciutto. Wrap and roll the chicken over the stuffing. Secure meat with toothpicks or cooking twine.
3. Preheat a nonstick skillet over med high heat with olive oil. Season the stuffed and rolled chicken breasts with salt and pepper. Add chicken to the pan, cooking until brown on all sides, about 10-12 minutes total.
4. Remove the breasts and add butter to the pan, then the cornstarch. Cook for a minute, add the wine then reduce for another minute.
5. Whisk in the stock and parsley/Italian seasonings and return chicken to the pan. Reduce the heat and simmer until ready to serve. Remove the toothpicks and serve chicken breasts whole or sliced.
6. Serve with steamed veggies and brown rice.