Another simple and delicious dinner for week nights. The cheese and prosciutto stuffing gives a great flavor to the chicken. This recipe is adapted from Bon Appetit's "Chicken Breast with Fontina and Prosciutto". The only thing I changed is the use of Gouda instead of Fontina cheese, and I replaced Marsala wine with Port wine. HubbyGrouch immediately requested to have this recipe repeated because it was so good.
1/2 cup coarsely grated Gouda cheese
1/3 cup garlic-herb cream cheese
1/3 cup (packed) chopped prosciutto
2 tbsp chopped fresh basil
4 large boneless chicken breast halves with skin
2 tbsp chilled butter
3/4 cup chicken broth
1/2 cup Port wine
Preheat oven to 300°F. Combine the cheese, prosciutto, and basil. Season with black pepper. Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper. Melt 1 tbsp butter in a large skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side. Reduce heat to low-medium, cover, and cook until chicken is almost cooked through, about 5 minutes. Wrap chicken breasts in aluminum foil and keep warm in the oven. Add broth and wine to skillet. Bring to a boil and cook until sauce is reduced to 1/2 cup, scraping up browned bits, 3-4 minutes. Remove from heat, whisk in remaining butter. Season to taste with salt and pepper. Serve chicken with sauce, rice and a simple tomato salad (coarsely chopped tomatoes, scallions, salt and pepper).