Smoked Gouda And Prosciutto Chicken

• 4 (6 ounce) boneless skinless chicken breast halves
• salt & freshly ground black pepper
• 3 -4 ounces smoked gouda cheese, shredded (remove rind before shredding)
• 8 slices prosciutto ham (6 - 8 ounces)
• 1 cup heavy cream
• 2 teaspoons roasted garlic puree (smashed roasted garlic)

1. Preheat the oven to 375 degrees.
2. Pound the chicken until it is uniform in thickness and fairly thin (about 1/2 inch). Season to taste with salt and a grinding of black pepper. Place 1/4 cup smoked Gouda on half of each piece of chicken. (For 7- to 8-ounce breast halves, use about 1/3 cup cheese each.) Fold the other half of the chicken, enclosing the cheese completely.
3. Place 2 slices of prosciutto on top of each stuffed breast; tuck the ends of the prosciutto under the chicken. Season with freshly cracked black pepper. Place the bundles in a greased, ovenproof saute pan or stovetop-safe baking pan. Bake until a thermometer inserted into the chicken reads 160 degrees, 15 to 20 minutes. Remove chicken from the pan; keep warm while preparing the sauce.
4. Pour fat from the pan; discard. Place the pan on the stove over high heat; add cream. Cook until cream is reduced by half, whisking constantly. Add roasted-garlic puree, taste and adjust seasoning with salt and pepper if necessary. Spoon over stuffed chicken breasts and serve.

chicken breast halves, salt, ham, heavy cream, garlic

Taken from www.food.com/recipe/smoked-gouda-and-prosciutto-chicken-488526 (may not work)