Cheese and Prosciutto-Stuffed Chicken

"Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce":
(4 servings)

4 boneless skinless chicken breast halves (6 oz. each)
1/2 cup spreadable garlic and herb cream cheese (like Boursin* or Alouette*)
4 thin slices prosciutto
1/4 cup chopped oil-packed sun-dried tomatoes
8 fresh lime basil* leaves
1/4 cup all-purpose flour
2 eggs
2/3 cup Panko* bread crumbs
3 T. grated Romano cheese
3 T. EVOO
Toothpicks

Sauce:
1 cup heavy whipping cream
1 T. finely chopped shallot
3/4 cup crumbled Gorgonzola cheese (if you don't like blue cheese, use feta, or goat)
1/4 t. kosher* salt
1/4 t. freshly ground pepper
Minced fresh basil

Flatten chicken breasts to 1/4" thickness; spread 2 T. herb cream cheese down the center of each. Top with one slice of prosciutto, 1 T. of tomatoes, and two basil leaves. Roll up and tuck in ends; secure with toothpicks. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in the flour - shake off excess, dip in eggs, and then coat with Panko. In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11"x7" baking dish. Bake, uncovered, at 350 for 35-40 mins. or until a meat thermometer reads 165. Remove and let rest. In a small saucepan, heat cream and shallot over med. heat until bubbles form around sides of pan. Stir in the Gorgonzola cheese, S&P. Cook for 4-6 mins. or until cheese is melted. Top with basil.

"I'm not what I want to be. I'm not what I'm going to be. But, thank God, I'm not what I was."

Have FUN today!!

Thanks to all the Veterans!!!!!!

Love,

MM