One that made Pop-Pop smile!

And this is hard to do!

Try this, it's amazing!!!

Prosciutto And Fontina-Stuffed Chicken Breasts

Cooking spray
1 oz. chopped prosciutto
1 1/2 tsp minced fresh rosemary
2 garlic cloves, minced
1/4 c (1 oz.) shredded fontina cheese (I used Mozzarella because I couldn't find Fontina
4 (6 oz.) skinless, boneless chicken breast halves
1/4 tsp freshly ground black pepper
Italian-style bread crumbs
1/2 c flour
2 egg whites
1 T Dijon Mustard
2 T olive oil

heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan; saute 2 min. or until browned. add rosemary and garlic to pan; saute 1 min. Spoon prosciutto mixture into a bowl; cool to room temp. Stir in fontina cheese; set aside.

Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 2 T prosciutto mixture into each pocket; press lightly to flatten. Sprinkle chicken evenly with pepper.

Place bread crumbs in a shallow dish. Place flour in another shallow dish. Combine egg whites and Dijon mustard in another shallow dish, stirring mixture with a whisk.

Working with one chicken breast half at at ime, dredge chicken in flour, shaking off excess. Dip chicken into egg white mixture, allowing excess ti drip off. Coat chicken completely with bread crumbs. Set aside. Repeat procedure with remaining chicken.

Heat pan over medium-high heat. Add oil to pan, swirling to coat. Add hcicken to pan; reduce heat to medium, and cook 10 min. on each side or until browned and done.

*And the thing I love the most is that this is a recipe from Cooking Light and each stuffed chicken breast is only 381 calories.

When all was said and done the chicken breast was too large for Pop-Pop and I to each have one, so we split it. Can't wait to have leftovers!