Proscuitto, Garlic, and Herb Cheese-Stuffed Chicken

Recipe courtesy of suz5425

4 boneless, skinless chicken breasts (I used the thin sliced)

4 slices Proscuitto di Parma

4 ounces (1/2 cup) garlic and herb cheese (I use Boursin, but you can use any brand)

Toothpicks

3 tablespoons extra-virgin olive oil (I usually use a little less oil)

Salt and freshly ground black pepper

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

½ cup white wine

1 cup chicken stock or broth

2 tablespoons fresh tarragon leaves (3 stems stripped and chopped)

Place one slice of proscuitto on top of each pounded chicken breast. Place a quarter of the garlic and herb cheese on top of each proscuitto slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks. Preheat a nonstick skillet over medium-high heat with the olive oil. Season the stuffed chicken breasts with salt and pepper. Add the breasts to the pan and brown on all sides, cooking for 10 to 12 minutes. The meat will cook quickly because it is thin. Remove the breasts; add the butter to the pan, then the flour. Cook for a minute, whisk in the wine, and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan. Reduce the heat and simmer until ready to serve. Remove the toothpicks. Serve the chicken breasts whole or sliced.