Italian Ham-And-Cheese Stuffed Chicken Breasts

• 4 boneless skinless chicken breast halves
• 2 tablespoons minced fresh Italian parsley
• 1 teaspoon Dijon mustard
• 2 slices muenster cheese, halved
• 2 slices prosciutto or 2 slices deli ham, halved
• 1/2 teaspoon salt
• 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1/4 cup dry white wine

1. Slice chicken breasts horizontally without cutting all the way through; open so breasts are flat. Place between 2 pieces of plastic wrap; pound gently with flat side of meat mallet.
2. In small bowl, stir together parsley and mustard; spread over half of each chicken breast. Top each with half slices of cheese and prosciutto. Fold breasts to enclose stuffing; pressing edges together to seal. Sprinkle with salt. Place flour on plate; dip chicken in flour, tapping to remove excess.
3. Heat oil in large nonstick skillet over meium heat until hot. Add chciken, cook 6-10 minutes or until golden brown, no longer pink in the center, and juices run clear. Place of serving platter.
4. Increase heat to medium high. Add wine to skillet; cook 30-60 seconds until slightly reduced, stirring to scrape up any browned bits from bottom of skillet. Pour over chicken.

chicken, fresh italian parsley, mustard, muenster cheese, deli ham, salt, allpurpose, olive oil, white wine

Taken from www.food.com/recipe/italian-ham-and-cheese-stuffed-chicken-breasts-171805 (may not work)