Fontina & Prosciutto-Stuffed Chicken Breasts

Yet another delicious Cooking Light recipe! I slightly modified the cooking method from the skillet to the oven after trying it the first time for a girls' dinner and it took forever to cook. The oven was much easier since I didn't have to stand over the stove for an hour, and I think it tasted better too. I love the combination of crispy coating on the outside with the creamy filling inside. Yum!

RECIPE:
1 lb chicken breasts, cut into halves
2 oz prosciutto, chopped
1 tbsp fresh rosemary, minced
4 garlic cloves, minced
1/2 cup fontina cheese, shredded
2 tbsp Dijon mustard
Canola oil
freshly ground black pepper
plain breadcrumbs
all-purpose flour

Prep stuffing: Heat a large skillet over medium-high heat and coat with cooking spray. Add prosciutto to pan; sauté until browned and crispy. Add rosemary and garlic to pan, sauté a couple minutes. Place prosciutto mixture into a bowl and let cool to room temperature. Mix in fontina cheese.

Take each chicken breast half and slice a small pocket in it that is big enough to stuff. Sprinkle chicken with pepper. Heat oven to 350F.

Make an assembly line: Set up 3 shallow dishes or plates – 1. Flour, 2. Egg whites mixed with Dijon mustard, 3. Breadcrumbs. Spoon prosciutto mixture into each chicken pocket; press lightly to flatten. Dredge chicken half in flour, dip into egg, then cover fully with breadcrumbs. Place into baking dish coated in cooking spray. Bake for 25 mins or until chicken is no longer pink.