4 skinless boneless chicken breasts
4 ounces Gorgonzola cheese crumbles
8 slices Prosciutto Ham
1/4 c butter
1/4 c flour
Preheat oven to 350. Lightly salt and pepper chicken, slice chicken almost all the way through, so that it opens up like a book. Lay one slice of prosciutto on top of chicken then place a spoon full of gorgonzola cheese on top of that. Fold top of chicken back over and lightly hammer edges with either a meat mallet or bottom of a sauce pan. Lay stuffed chicken into a 9x13 baker and sprinkle lightly with breadcrumbs, throw in a TBSP or two of butter. Place in oven and bake for 30 minutes or until juices run clear.
In a small sauce pan make a roux, this is where you take equal parts butter and flour and make a thick paste. Melt the butter then whisk in flour, whisk it until it's nice and smooth, let it bubble for a little but on the stove. Next slowly add milk into pan, add just enough so that you can quickly blend it in with whisk. I probably used 1 1/2 cups milk by the time I was done. Bring the white sauce to a boil, then let it simmer. Add remaining Gorgonzola cheese and chop remaining 4 pieces prosciutto and add to sauce. Stir until incorporated.
Remove cooked chicken from oven and spoon a healthy amount of gorgonzola cheese sauce over top of chicken. Serve over white rice. Serves 4
Stuff with cheese and prosciutto
Lightly pound sides down to seal in cheese
Start with butter, melt it
Next add flour
Whisk it together
Slowly add milk, until nice and thick
Add cheese and remaining ham
Pour over top of cooked chicken