Source: dLife

Italian style chicken stuffed with prosciutto and Parmesan cheese and topped with a white wine sauce.

Servings

1 tsp olive oil , divided
0.75 cup minced onion , divided
1 oz prosciutto , chopped (or lean smoked ham)
1 tbsp Cheese, parmesan, fresh, grated
1 tbsp bread crumbs
1.5 tsp fresh rosemary , minced, divided
4 boneless skinless chicken breasts , halved (4 oz each)
1 cup low fat unsalted chicken broth
0.25 cup white wine , dry
1 medium garlic cloves , minced
1 pinch fresh rosemary , sprigs

1 Pour 1/2 teaspoon oil in a large frying pan; heat over medium heat. Sauté 1/2 cup onion in oil for 4 minutes. Add sautéed onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary to a bowl; reserve.
2 Slice a horizontal cut through the thickest portion of each breast to form a pouch. Spoon about 3 tablespoons of breadcrumb mixture into each pouch.
3 Pour 1/2 teaspoon oil in a large frying pan; heat over medium-high heat. Cook chicken in oil 6 minutes per side or until fully cooked. Take chicken out of pan using a slotted spoon; reserve in a warm place.
4 In same skillet, sauté 1/4 cup onion for 3 minutes. Stir in 1/2 teaspoon rosemary, broth, wine, and garlic and let boil. Cook for 5 minutes or until liquid is reduced to 3/4 cup. Place chicken back in pan, place lid on pan and let simmer for 2 minutes or until fully heated. Spoon sauce over chicken and top with rosemary sprigs.

This stuffing also works great with eggplants. Layer them like sandwiches with the stuffing in the middle, or roll them up like a jellyroll.