Cheesy Proscuitto Wrapped Chicken

1. Pound your chicken breasts into thinner filets (so that you can roll them later). It’s a good idea to put the chicken in between two sheets of parchment paper or plastic wrap while pounding. Don’t get too carried away, but you want the filets to be about a half inch thick. You could also cut each filet down the center lengthwise to make them thinner.
2. Preheat your oven to 350 F. Spread one side of each piece of the chicken with a thick layer of whatever spreadable cheese you choose. Boursin is great. This time I used the Laughing Cow brand cheese (mozzarella and sun-dried tomato flavor). Put the shredded mozzarella cheese on the chicken as well.
3. Roll up the chicken, making sure the seam is on the bottom. Wrap the chicken rolls in one to two slices of prosciutto.
4. Place the rolls in a greased baking dish. Place cherry tomatoes around the chicken.
5. Bake for 40-50 minutes or until the chicken is cooked through. (If you want to be doubly sure it’s done you can cut into the chicken and make sure that it is white all the way through.)
6. Plate the chicken. If you wish to make a sauce, mix the juices that are leftover in the baking dish with the whipping cream and white wine in a sauté pan. Stir and heat over medium heat for 5 minutes. Pour over chicken. Serve with asparagus or rice.