Stuffed Chicken Breast with Goat Cheese and Prosciutto

Ingredients

• 2 Raley's organic boneless, skinless chicken breasts
• Raley's Himalayan pink salt to taste
• Raley's black pepper to taste
• 4 thin slices of ham or prosciutto
• 4 oz. Raley's crumbled goat cheese
• 2 Tbsp. pesto, divided
• 1/4 c. Raley's all purpose flour
• 1 Tbsp. butter
• 2 Tbsp. Raley's extra virgin olive oil
• 2 cloves of garlic, minced
• 1/2 c. white wine
• 2 Tbsp. lemon juice

Instructions

1. Keeping knife parallel to the counter, slice each breast into two thinner pieces. Place chicken breast between 2 sheets of plastic wrap and pound with a meat mallet (or bottom of a skillet) until ¼ inch thick. Unwrap and sprinkle with salt and pepper.
2. Place 1 slice of ham lengthwise on each chicken slice; divide goat cheese and 1 1/2 tablespoons pesto evenly among slices. Roll slices and tie with kitchen string.
3. Dredge chicken in flour. Season with salt and pepper.
4. Heat butter and olive oil in a large sauté pan over medium high heat. Add chicken and cook for 4-5 minutes until browned on all sides and cooked through to 165 degrees F. Remove chicken from pan and and remove strings.
5. Add garlic to pan and cook for 1 minute. Add wine, lemon juice and 1 tablespoon pesto and bring to a simmer. Ladle sauce over chicken and serve.