chicken w/ fontina & prosciutto

I love a good stuffed chicken. I tried a new one last night with fontina and prosciutto, and I mean, with those ingredients, how could it not turn out to be a simply delicious dish? Here's what you'll need:

• 1/2 cup coarsely grated Fontina cheese
• 1/3 cup (packed) soft garlic-herb cheese (such as Boursin)
• 1/3 cup chopped prosciutto
• 2 tablespoons chopped basil
• Chicken breasts
• 2 tablespoons butter, divided
• 3/4 cup chicken broth
• 1/2 cup dry Marsala

Preheat oven to 350°F. Combine cheeses, prosciutto, and basil in small bowl and season with black pepper. Cut a long, deep slit lengthwise down the middle of the chicken. Fill the cavity with the stuffing mix, and use toothpicks to secure. Sprinkle the chicken with salt and pepper.

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer to a baking dish and bake for about 20-25 minutes.

Add the chicken broth and marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 5-10 minutes. Remove from heat and whisk in 1 tablespoon of butter. Season sauce to taste with salt and pepper. Place chicken on plate, spoon sauce over chicken and serve.

Bon chappétit!