Goat Cheese-Stuffed Chicken Breasts

• 4 boneless skinless chicken breast halves
• kosher salt, to taste
• pepper, to taste
• 2 ounces fresh goat cheese
• 4 thin slices prosciutto
• 8 fresh sage leaves
• 2 cups flour
• 2 eggs
• 2 tablespoons water
• 2 cups fine dry breadcrumbs
• 1/4 cup olive oil (or more) or 1/4 cup grapeseed oil (or more)

1. Season the chicken breasts with salt and pepper on both sides. Use a boning knife to cut a horizontal incision into each breast, without cutting the breast in half, creating a pocket for stuffing.
2. Place each chicken breast between 2 pieces of parchment or waxed paper. Pound lightly with a mallet or small frying pan, until each breast is about 3/4 inch (2 cm) thick. When all the breasts have been pounded, rub each piece lightly all over with a little of the oil.
3. Stuff each pocket with about 1 1/2 Tbsp of the goat cheese, spreading evenly, then follow with 1 slice of prosciutto and 2 sage leaves.
4. Lightly beat the eggs with the water, set aside. Arrange a plate with the flour, a bowl with the eggs, and a plate with the bread crumbs on a work surface. Dredge each stuffed breast in the flour, shaking off the excess. Dip it into the beaten egg mixture, then dredge in the bread crumbs.
5. Heat 2 Tbsp of the oil in a large saute pan over medium heat. When the oil is hot but not smoking, add 2 of the breaded chicken breasts to the pan. Do not overlap the pieces, or the breasts will cook unevenly. Cook for 1 minute, then lower the heat to low and continue to cook for 2 minutes more. Using tongs, keep rotating the chicken breasts on low heat, until they are cooked through.
6. Transfer the chicken breasts to a plate and tent with foil to keep warm while you cook the others in the same way, adding more oil to the pan as needed. Serve at once.

chicken, kosher salt, pepper, goat cheese, thin slices prosciutto, sage, flour, eggs, water, breadcrumbs, olive oil

Taken from www.food.com/recipe/goat-cheese-stuffed-chicken-breasts-475034 (may not work)