Chicken Stuffed With Goat Cheese And Prosciutto In

• 1 med. onion - diced
• 4 boneless, skinless chicken breast halves
• 4 oz chevre
• 4 oz proscuitto, sliced thinly and chopped
• 4 cloves garlic, chopped
• 1 tbsp. capers
• 1 tbsp. Dijon mustard
• 8 basil leaves
• 3/4 cup chicken stock
• 1/2 cup white wine
• 2 tablespoon olive oil
• 2 Tbsp chopped parsley
• Salt and pepper (to taste)

1. In a large ovenproof skillet, saute the proscuitto until it is brown and crispy. Remove from pan, set aside.
2. Pound the chicken breasts until approximately 1/2 inch thick. Season the chicken with salt and pepper on each side. In the center of each breast half, place 1 oz of the chevre, a quarter portion of the proscuitto, and two basil leaves. Roll the pieces up and secure with toothpicks so filling stays inside. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.
3. Once chicken is firm, add two tablespoons olive oil to the skillet used above.
4. Brown chicken on all sides over medium high heat, set aside.
5. Add onions to the pan and saute until golden. Add garlic and saute for about two more minutes, being careful not to burn the garlic. Add wine, scraping pan to deglaze, and then add the stock, Dijon mustard and capers. Let the mixture reduce by half.
6. Add chicken back to the pan and put pan in the oven at 350 degrees for 20 minutes, or until chicken is cooked through.
7. Garnish with parsley.

onion, chicken, chevre, garlic, capers, mustard, basil, chicken stock, white wine, olive oil, parsley, salt

Taken from www.epicurious.com/recipes/member/views/chicken-stuffed-with-goat-cheese-and-prosciutto-in-1208552 (may not work)