Italian Stuffed Chicken Breast

• 4 tablespoons olive oil, divided
• 1 garlic clove, chopped
• 34 cup minced red onion, divided
• 14 cup chopped prosciutto or 14 cup lean smoked ham
• 1 tablespoon parmesan cheese
• 1 tablespoon breadcrumbs
• 1 12 teaspoons rosemary, divided
• 4 boneless skinless chicken breasts
• 2 -4 tablespoons balsamic vinegar
• 1 cup chicken broth
• 14 cup dry white wine

1. Saute 1/2 cup onion in 2 tablespoons of olive oil for 4 minutes.
2. Add chopped ham, parmesan, breadcrumbs and 1 tsp rosemary.
3. Mix well and set aside.
4. Split chicken breasts at their thickest part, creating a pocket but not cutting all the way through.
5. Stuff chicken breasts with ham and breadcrumb mixture.
6. Saute chicken breasts in 2 tablespoons olive oil and balsamic vinegar and cook through.
7. Remove chicken from skillet and keep warm in oven.
8. Saute 1/4 cup of remaining onion, add 1/2 teaspoons rosemary, the chicken broth, wine and garlic.
9. Bring to a boil and reduce to 3/4 cup.
10. Return chicken to skillet, cover and simmer 2 minutes until heated.
11. Ladle a bit of the sauce over the chicken when you serve it up.
12. A light pasta to absorb some of the sauce and salad makes this meal complete.

olive oil, garlic, red onion, lean smoked ham, parmesan cheese, breadcrumbs, rosemary, chicken breasts, chicken broth, white wine

Taken from www.food.com/recipe/italian-stuffed-chicken-breast-322912 (may not work)