Prosciutto wrapped stuffed Chicken
Ingredients 
cut a slit in the side of a cleaned up chicken breast 
This is where you will be stuffing your cheese 
like so 
lay out the prosciutto and put the stuffed chicken breast on top 
sear the chicken breasts in butter on both sides 
meanwhile, boil the orzo 
add white wine and chicken stock and cover with a lid 
pop in the oven to finish cooking, add a Tbs of pesto and 2 Tbs butter to the sauce, whisk and keep warm 
Serve with pesto orzo and the Strawberry Fields Salad
- 4 chicken breasts, trimmed and with a pocket cut
- 1 package of prosciutto
- Boursin cheese or any cheese you like
- 1/2 cup white wine* (if you do not drink alcohol, double the chicken stock)
- 1/2 cup chicken stock
- 2 Tbs Kerrygold unsalted Butter
- orzo
- pesto, I love LeGrange from Whole Foods
- 2 Tbs Kerrygold unsalted Butter
- 1/4 cup grated parmesan cheese
- Salt and Pepper to taste
Preheat the oven to 350f.
Trim the chicken and cut a pocket in the chicken breast. Load it up with Boursin cheese or whatever you cheese like. Lay 2 pieces of prosciutto flat and place the chicken on top. Wrap each piece over the chicken breast. Do the same with the remaining chicken breasts and prosciutto. Meanwhile in one pan, heat the butter in an oven proof pan. In another pan heat the water to boil the orzo.
In the pan with the butter, start cooking the chicken breasts. Brown on both sides. Add he white wine and chicken stock. Once the chicken is browned, pop into the oven for 15 minutes.
When the orzo is finished boiling, drain and put back into the pot. Put in 2 Tbs of butter and 1/4 cup-1/2 cup pesto. Mix throughly. Add parmesan cheese and mix 1 more time. Add salt and pepper to taste.
When you take the chicken out of the oven, add the pesto and the butter to the liquid and whisk.
Serve the chicken with the pesto orzo and a side salad like Strawberry Fields.