What to do:
Place a chicken breast in a large resealable plastic bag, and pound the chicken breasts out from the center. This is particularly fun if you've had a bad day :) It's not going to look pretty or symmetrical... it's chicken. Just try to make it fairly even, and thin enough to easily roll around a filling. Be careful though- if you get carried away with the pounding it's possible to tear the chicken, which of course makes it difficult to keep the stuffing in! 
Place one slice of prosciutto on top of each chicken breast. Combine sun-dried tomatoes and garlic-herb cheese, and divide between the two pieces of chicken. (Note: If using oil-packed sun-dried tomatoes, dry them with a paper towel before adding them to the cheese.) Wrap and roll the chicken over the stuffing, and secure with toothpicks. Try not to wrap too tight or you'll squeeze out all the good stuff!
Season the chicken on all sides with kosher salt and freshly ground black pepper. Add the chicken to the hot pan with olive oil and brown on all sides, cooking approximately 10 minutes or until chicken is cooked through. This will take a longer or shorter amount of time depending on how thin your chicken is, so just make sure to keep an eye on it. Nobody likes over-cooked chicken (or raw for that matter). Remove chicken from pan, place on a plate, and cover with foil.
Melt the butter in the pan, then whisk in flour and cook for a minute or so. Stir in the wine, reduce for a minute, then add chicken broth and tarragon. When combined and simmering, add mushrooms. Season with salt and pepper.****Its so important to season while you're cooking! To see for yourself, taste this sauce before adding the salt and pepper-- it's good, but nothing special. Add the salt and pepper, and the flavors come ALIVE! I promise, it makes a world of difference. Just do it.
Remove the toothpicks from the chicken, and serve with as much or as little sauce as you want! Mmm mmm good!
Prosciutto and Cheese Stuffed Chicken with Tarragon-Mushroom Sauce
Ingredients:
2 chicken breasts
2 slices prosciutto
1/2 cup light garlic and herb cheese spread
1-2 T. chopped sun-dried tomatoes
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 T. butter
2 T. flour
1/2 cup white wine
1 cup reduced sodium chicken broth
2 T fresh tarragon leaves, chopped
4 oz. white or baby portobello mushrooms, thinly sliced
Directions:
1. Place a chicken breast in a large resealable plastic bag. Pound the chicken breasts out from the center to desired thickness.
2. Place one slice of prosciutto on top of each chicken breast. Combine sun-dried tomatoes and garlic-herb cheese, and divide between the two pieces of chicken. (Note: If using oil-packed sun-dried tomatoes, dry them with a paper towel before adding them to the cheese.) Wrap and roll the chicken over the stuffing, and secure with toothpicks.
3. Heat a skillet over medium to medium-high heat; add 1-2 T. olive oil. Season the chicken on all sides with kosher salt and freshly ground black pepper. Add the chicken to the hot pan and brown on all sides, cooking approximately 10 minutes or until chicken is cooked through.
4. Remove chicken from pan, place on a plate, and cover with foil. In the same pan, add the butter and melt. Whisk in the flour and cook for a minute or so. Stir in the wine, reduce for a minute, then add chicken broth and tarragon. When combined and simmering, add mushrooms. Season with salt and pepper. Reduce heat to medium-low, cover, and simmer until ready to serve and mushrooms are cooked, stirring occasionally.
5. Remove the toothpicks from the chicken, and serve with a generous helping of the sauce over top. Enjoy!
