Chicken Breast stuffed with Smoked Gouda & Cilantro, wrapped in Proscuitto
4 Skinless, boneless Chicken Breasts 8 oz. Smoked Gouda, grated, divided 2 1/2 oz. Fresh Basil leaves, chopped large 1 cup Fresh Cilantro 4- 1oz. slices Proscuitto 2 teaspoons each Salt & Black Pepper 2 cups Heavy Cream 1 tablespoon Olive Oil
Using a shrap paring knife trim fat from the breasts. At the fat end of the breast cut a 2" slit, insert your knife and slice a pocket inside the breast, making sure not to cut through the breast.
Mix half of the grated cheese, basil and cilantro together. Salt & Pepper the inside and outside of the breasts. Stuf the breasts with the cheese & herb mixture. Tuck the tall of the breast under and wrap the Proscuitto strip around the breast making sure to cover the slit. Secure with a wooden toothpick.
In a heavy pan on high heat sear the chicken breasts on both sides in the olive oil to "set". Transfer to an oven-proof dish and roast uncovered at 350 F for approximately 25 minutes.
In a heavy saucepan over medium heat bring cream to a simmer. Add the rest of the cheese, cilantro & basil. Stir until cheese is completely melted.