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1.
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Pound your chicken breasts into thinner filets (so that you can roll them later).
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Its a good idea to put the chicken in between two sheets of parchment paper or plastic wrap while pounding.
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Dont get too carried away, but you want the filets to be about a half inch thick.
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You could also cut each filet down the center lengthwise to make them thinner.
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2.
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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.
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Boursin is great.
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This time I used the Laughing Cow brand cheese (mozzarella and sun-dried tomato flavor).
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Put the shredded mozzarella cheese on the chicken as well.
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3.
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Roll up the chicken, making sure the seam is on the bottom.
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Wrap the chicken rolls in one to two slices of prosciutto.
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4.
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Place the rolls in a greased baking dish.
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Place cherry tomatoes around the chicken.
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5.
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Bake for 40-50 minutes or until the chicken is cooked through.
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(If you want to be doubly sure its done you can cut into the chicken and make sure that it is white all the way through.)
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6.
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Plate the chicken.
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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 saute pan.
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Stir and heat over medium heat for 5 minutes.
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Pour over chicken.
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Serve with asparagus or rice.
