Rosemary Chicken Breasts Stuffed with Proscuitto, Fontina and Roasted Red Peppers

I've been making this recipe for years. It is one of our favorites. Normally I pound out the chicken and then stuff and roll it, securing it with twine. And then my better half grills it. This time I decided to take a short cut. I stuffed the breasts by making a pocket in them, and then baked them in the oven. They were still delicious. If you're interested in the first technique, I posted it to my Gather page here http://moggysrecipes.gather.com/viewArticle.action?articleId=281474977384519

INGREDIENTS

3 Chicken Breasts

3 oz of Proscuitto

4-6 oz Fontina Cheese

Roasted Red Pepper Strips (about 5 oz or 1/3 of a 16 oz)

Rosemary (fresh or dried)

Salt and Pepper

INSTRUCTIONS

Preheat your oven to 350 degrees.

Using a sharp knife, carefully cut a pocket in each chicken breast. Take care not to cut all the way through. Sprinkle the breasts with a little Rosemary (to taste) inside and out.

Place one or two pieces of Proscuitto inside the pocket of each breast - lining it.

Slice the Fontina and place the desired amount along with slices of the roasted red pepper in the pockets on top of the Proscuitto.

Pull the breast meat tightly over the stuffing and secure it with a couple of toothpicks. Make the closure as tightly as you can, this will keep the cheese from melting and running out.

Line a baking pan or sheet with aluminum foil (if desired - I do this to make clean up easy) and oil it lightly. Sprinkle the breasts with a little salt and pepper and place them in the pan.

Bake at 350 for about 40 minutes or until done.

(As you can see some of my cheese ran out into the pan juices, I just dumped it all on top - it was delicious)

Serve and Enjoy!

NOTE: There are approxiamtely 9 carbs in the entire recipe, so one chicken breast will be about 3 carbs. To be more specific you can weigh your ingredients and input the information into a program such as fitday.com or myfitnesspal.com