Ingredients
6ozchicken,skinless
salt and freshly ground pepper
1ozfontina
1ozprosciutto,(about 4 slices), thinly sliced
4basil leaves
1tbspextra virgin olive oil
1small shallot
1½cupsgrape tomatoes
2tbspbalsamic vinegar
¼cupchicken stock
Preparation
Using a knife, cut into the side of each chicken breast half to create a pocket; do not cut all the way through
Season the pockets with salt and pepper and stuff them with the Fontina, prosciutto and basil leaves. Close the chicken pockets, tucking in any filling. Pound with a meat pounder to flatten slightly.
In a large nonstick skillet, heat 2 teaspoons of the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, for about 12 minutes, until golden and cooked through and the cheese is beginning to melt.
Transfer to plates, cover loosely and keep warm.
Add the remaining 1 teaspoon of olive oil to the skillet along with the shallot and cook over moderate heat until softened. Add the tomatoes and cook, tossing, for about 2 minutes, until heated through.
Add the vinegar and cook for about 30 seconds, until nearly evaporated. Add the stock, season with salt and pepper and simmer for about 2 minutes, until slightly reduced.
Spoon the tomato sauce over the chicken, serve, and enjoy!
