Stuffed Whole Chicken Breasts

• 1 whole bone-in chicken breast (or 2-3 breast halves)
• Salt & pepper to taste
• 2 thin slices prosciutto (~2 oz. total)
• 3 tbsp. snipped fresh chives
• 1 tbsp. unsalted butter
• 2 thin slices Jarlesberg cheese (~2 oz. total)

1. *Preheat oven to 375u0b0F. Rinse the chicken well and pat it dry. Place the chicken breast, skin side up, on a work surface. Flatten it with the palm of your hand. Turn it over and remove the hard center breastbone, if desired, for easier carving. Season the chicken lightly with salt and pepper.
2. *Lay the prosciutto slices flat on a work surface. Cover each with a slice of cheese and 1 tbsp. chives. Roll tightly to form two cylinders.
3. *Stuff each roll under the skin, one on each side of the breast. Secure the skin on each side with a toothpick.
4. *Melt the butter in a small ovenproof skillet over medium-high heat, and brown the chicken on both sides. Sprinkle the top with remaining 1 tbsp. chives.
5. *Transfer the skillet to the oven, and bake 30 minutes.
6. *Cut the breast in half and serve.
7. *NOTE: This is a favorite--pretty easy, and very delicious. Relatively quick, too. I always just use 2 or 3 chicken breast halves instead of the whole breast. It works fine, just increase prosciutto, jarlesberg, and chives as necessary if using 3 breast halves.

chicken, salt, thin slices prosciutto, fresh chives, unsalted butter, thin slices jarlesberg cheese

Taken from www.epicurious.com/recipes/member/views/stuffed-whole-chicken-breasts-52927941 (may not work)