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1
Preheat the oven to 400 degrees F.
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2
Rinse and dry the chicken, then carefully cut a slit in the thicker end of each breast you are making a pocket that you are going to stuff the prosciutto and cheese into so make it as long and wide as you can without cutting through.
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3
Once you have cut a slit in each breast, wrap a piece of cheese in a piece of prosciutto and carefully stuff it inside the pocket of a chicken breast.
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4
Repeat with remaining ingredients until all the breasts have been stuffed.
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5
Next heat a cast iron skillet (or other oven safe skillet) to medium high with the olive oil in it.
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6
Combine the whole wheat flour, salt and pepper on a plate and coat each of the breasts in it, shaking off the excess and then place the chicken into the hot skillet.
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7
Brown both sides of the chicken.
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8
Then, once browned place the skillet in the oven and bake until the chicken is cooked through, about 30 minutes.
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9
While the chicken is in the oven make the sauce.
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10
In a medium saucepan over medium heat, melt the butter.
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11
Add the mushrooms once the butter is melted and cook just for about a minute.
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12
Add the wine and the garlic and simmer until the wine is reduced just a little, about 6-7 minutes.
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13
Then add the cream and simmer until the sauce is thick and bubbly, about 7-8 more minutes.
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14
Add the lemon juice and the salt and continue cooking just a couple more minutes.
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15
Remove the chicken from the oven.
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16
To serve, place one breast on each plate and top with about 1/4 cup of the sauce on each.
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17
Enjoy!!
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18
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