Cream Cheese and Prosciutto Stuffed Chicken

This is not for a quick and easy dinner, but I promise you that it won't be disappointing. This recipe does take a little extra work, but as long as you have the time it's not impossible.

Ingredients:

• 1 (8 ounce) package cream cheese
• 1/2 cup minced red onion
• 3 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves
• 8 slices prosciutto (for a cheaper meal, you could prob use thinly sliced ham or salami)
  
• 8 leaves fresh basil
• 3 tablespoons olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth

Directions:

1. Mix the cream cheese, red onion, garlic, and black pepper together in a small bowl; set aside. Place the chicken breasts between two sheets of waxed paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
2. Spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. Roll the chicken breasts over the filling, and secure with toothpicks. Cover, and refrigerate 1 hour to overnight. (I actually didn't do the refrigeration bc I had no time and it still came out fine)
   
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts; cook until browned on all sides, about 10 minutes. Remove the chicken from the pan, and set aside. Whisk the butter and flour into the skillet until the butter melts and the flour turns golden, about 1 minute. Pour in the chicken broth, and return to a boil. Reduce heat to medium-low; simmer for a few more minutes. Return the chicken breasts to the skillet, and cover; cook until the chicken is no longer pink in the center, about 5 minutes.

I served this with steamed veggies and a sweet potato and it was AMAZING! I'm telling you, it's the creamiest and yummiest version of just a plain chicken breast.

Enjoy!