Prosciutto and Fontina Stuffed Chicken Breasts
Fine Cooking, December 2004/January 2005 issue

4 boneless, skinless chicken breasts
3/4 cups all-purpose flour
2 large eggs
1-1/2 cups fresh breadcrumbs (I use store bought Italian breadcrumbs)
Kosher salt and freshly ground black pepper
2/3 cup olive oil
thin sliced prosciutto
Fontina cheese, shredded

Make a pocket on the thicker side of the breast:  Using a sharp boning or utility knife, cut into the breast about 1/2 inch from one end.  Create a pocket, slicing to within about 1/4 inch of the other side.  Stuff each breast with a slice of prosciutto and one-quarter of the shredded fontina, distributing evenly throughout the pocket and to the ends.  Press on the top of each pocket to close the pocket.  Line up three shallow dishes.  In the first, add flour.  In the second, whisk the eggs.  In the third, toss the breadcrumbs with 1/2 teaspoon salt and 1/2 teaspoon pepper.  Season the breasts generously on both sides with salt and pepper.  Dredge one breast in the flour, shaking off excess.  Dip it into the eggs, turning to coat evenly, and then dredge into the bread crumbs, pressing to make sure the crumbs adhere evenly.  Gently shake off any excess.  Set on a plate and repeat with other breasts.  Refrigerate for at least 5 minutes and up to 3 hours to let the breading set.  Discard any leftover flour, eggs, or crumbs.  Heat oven to 350 degrees.  Heat the olive oil in a heavy 10-inch nonstick skillet over medium-high heat.  When the oil is very hot, carefully add the breasts to pan and cook until golden brown.  Transfer the breasts to a baking sheet.  Repeat with the other breasts.  Bake until chicken and filling reach 165 degrees F on an instant-read thermometer.  Serve immediately.