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1
Make a horizontal slit along the length of each chicken breast to form a pocket.
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2
Beat the cream cheese with a wooden spoon to soften it.
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3
Stir in chopped sun-dried tomatoes, if using.
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4
Spoon cream cheese mixture into the pocket of the chicken breasts.
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5
Wrap 2 slices of prosciutto around each chicken breast and secure with a string.
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6
Pour the wine and chicken broth into a large skillet and bring to a boil over medium heat.
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7
When the mixture is just starting to boil, add the sugar and stir to dissolve.
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8
Add the chicken to the skillet.
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9
Lower the heat and simmer for about 15-20 minutes, or until the chicken is tender and juices run clear.
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10
Remove the chicken from the skillet, set aside and keep warm.
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11
Reheat the sauce and boil until reduced and thickened.
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12
Remove the string and cut the chicken into slices.
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13
Pour the sauce over the chicken to serve.
