Stuffed Chicken Breasts with Prosciutto & Fontina Cheese

Totally yummy.... 'Nuff said.

Stuffed Chicken Breasts with Prosciutto & Fontina Cheese
Serves: 4
Points: 5

Ingredients
4 (5-6 ounce) boneless, skinless chicken breasts
1/4 tsp freshly ground pepper
4 (1/4 ounce) thin slices prosciutto or lean baked ham
8 large basil leaves
4 tbsp shredded fontina cheese
2 tsp olive oil

Instructions
1. To butterfly the chicken, place a chicken breast skinned side down, on a sheet of wax paper so that one long side faces you.  Starting at the thinner end of the breast, begin to cut the chicken lengthwise in half, cutting almost all the way through to the opposite end but still leaving some meat attached.  Open up the breast like a book, cover with another sheet of wax paper, and pound to 1/4-inch thickness with a meat mallet or the bottom of a heavy saucepan.  Repeat with the remaining chicken.

2. Sprinkle the chicken with the pepper.  Layer 1 slice of the prosciutto (tuck in the edges of the prosciutto if necessary to fit), 2 leaves of the basil and 1 tbsp of the fontina over one half of each breast, leaving a 1/2-inch border.  Fold  the remaining half of the ckicken over to cover the filling, pressing the edges to seal.

3.  Heat the oil in a large nonstick skillet over medium heat, then add the chicken.  Cook until golden brown and cooked through, 4-5 minutes on each side.