Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1/2 cup spreadable garlic and herb cream cheese4 thin slices prosciutto1/4 cup chopped oil-packed sun-dried tomatoes8 fresh basil leaves1/4 cup all-purpose flour2 eggs2/3 cup dry bread crumbs3 tablespoons grated Romano cheese3 tablespoons olive oilSAUCE:1 cup heavy whipping cream1 tablespoon finely chopped shallot3/4 cup crumbled Gorgonzola cheese1/4 teaspoon salt1/4 teaspoon pepperMinced fresh basil
Preparation
Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon 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 flour, eggs, and then coat with bread crumb mixture.
In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°.
In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally.
Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.
