Italian Stuffed Chicken Breasts

• 1 teaspoon olive oil, divided
• 3/4 cup minced onion, divided
• 1/4 cup (1 ounce) chopped prosciutto or lean smoked ham
• 1 tablespoon grated fresh Parmesan cheese
• 1 tablespoon dry breadcrumbs
• 1 1/2 teaspoons minced fresh rosemary, divided
• 4 (4-ounce) skinned, boned chicken breast halves
• 1 cup low-salt chicken broth
• 1/4 cup dry white wine
• 1 garlic clove, minced
• Rosemary sprigs (optional)

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/2 cup onion, and saute 4 minutes. Combine onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary in a bowl. Stir well; set aside.
2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 tablespoons onion mixture into each pocket.
3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add 1/4 cup onion to skillet, and saute 3 minutes. Add 1/2 teaspoon rosemary, broth, wine, and garlic, and bring to a boil. Cook 5 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh rosemary, if desired.

olive oil, onion, ham, parmesan cheese, breadcrumbs, fresh rosemary, lowsalt, white wine, garlic, rosemary

Taken from www.myrecipes.com/recipe/italian-stuffed-chicken-breasts (may not work)