Cheese & Prosciutto-Stuffed Chicken

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 cup spreadable garlic and herb cream cheese
• 4 thin slices prosciutto
• 1/4 cup chopped oil-packed sun-dried tomatoes
• 8 fresh basil leaves
• 1/4 cup all-purpose flour
• 2 eggs
• 2/3 cup dry bread crumbs
• 3 tablespoons grated Romano cheese
• 3 tablespoons olive oil
• 1 cup heavy whipping cream
• 1 tablespoon finely chopped shallot
• 3/4 cup crumbled Gorgonzola cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Minced fresh basil

1. Preheat oven to 350u0b0. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks.
2. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture.
3. In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165u0b0.
4. In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally.
5. Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.

chicken breast halves, garlic, thin slices prosciutto, chopped oil, basil, allpurpose, eggs, bread crumbs, romano cheese, olive oil, heavy whipping cream, shallot, gorgonzola cheese, salt, pepper, fresh basil

Taken from www.tasteofhome.com/recipes/cheese-prosciutto-stuffed-chicken/ (may not work)