Prosciutto-Wrapped Chicken Stuffed with Basil and Cheese

Season chicken breasts with salt and pepper on both sides.

With a sharp knife, slice the chicken breasts in half horizontally, but not all the way through. Layer 1/4 cup shredded cheese, followed by half of the basil leaves on top of each. Sprinkle a little salt and pepper on top and fold the breast flaps (gross?) back over.

Lay each chicken breast on top of 2 prosciutto slices and wrap around the breast.

Heat the oil in a medium skillet over medium. Add the chicken breasts to the pan and sear on each side for roughly 6 minutes, until the chicken is cooked through and prosciutto is nice and crisp-ay. Remove from pan and set aside to rest a few minutes.

Back in the pan, add a little more oil if needed and add the garlic; allow it to bloom 30 seconds. Add the asparagus and saute 3 minutes, until crisp-tender. Toss in the arugula and wilt, about a minute. Add the lemon juice and season with a little salt and pepper, for good measure.

Serve chicken over a bed of sautéed greens, and get. on. it.