Chicken Breasts with Fontina and Prosciutto

• 1/2 cup coarsely grated Fontina cheese
• 1/3 cup (packed) soft garlic-herb cheese (such as Boursin)
• 1/3 cup (packed) chopped prosciutto
• 2 tablespoons chopped fresh basil
• 4 large boneless chicken breast halves with skin
• 2 tablespoons chilled butter, divided
• 3/4 cup low-salt chicken broth
• 1/2 cup dry Marsala

1. Preheat oven to 300F.
2. Combine cheeses, prosciutto, and basil in small bowl.
3. Season stuffing with freshly ground black pepper.
4. Run fingers under skin of chicken breasts to loosen.
5. Spread stuffing under skin.
6. Sprinkle chicken with salt and pepper.
7. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.
8. Add chicken, skin side down, and cook until brown, about 3 minutes per side.
9. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes.
10. Transfer to rimmed baking sheet; place in oven to keep warm.
11. Add broth and marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes.
12. Remove from heat; whisk in 1 tablespoon butter.
13. Season sauce to taste with salt and pepper.
14. Place chicken on plates.
15. Add any juices from baking sheet to sauce.
16. Spoon sauce over chicken and serve.

cheese, garlic, fresh basil, chicken breast, butter, lowsalt chicken broth, marsala

Taken from www.epicurious.com/recipes/food/views/chicken-breasts-with-fontina-and-prosciutto-363989 (may not work)