4 boneless chicken breasts (4-6 oz each)
2 thin slices prosciutto, halves crosswise
4 small slices fontina cheese
salt and pepper
1/4 C all purpose flour
2 T unsalted butter
1/4 C shallots, minced
Deglaze with; Add:
3/4 C dry white wine (I used white grape juice)
1.2 C chicken broth
1 T minced fresh thyme
3 T cold unsalted butter, cubed
1 C red grapes
Preheat oven to 375 degrees
Cut a pocket into the wide end of the chicken breast. Wrap prosciutto around each piece of cheese and insert cheese packet into the pocket. Secure each pocket with a toothpick. Season with salt and pepper. Dredge chicken in flour, then saute in butter in a large oven-proof saute pan over medium-high heat for 4-5 minutes. Flip the chicken and transfer pan to the oven. Roast for 8 minutes. Remove chicken from pan and keep warm.
Add shallots to the same pan and saute for 2 minutes over a medium-high heat.
De-glaze with wine, scraping up brown bits form the pan. Add broth and thyme, and simmer until reduced by half, about 5 minutes. Reduce heat to low, add butter, and swirl until melted. Return chicken to pan to heat through. Add grapes and stir to coat with sauce. Remove toothpicks from chicken and serve with sauce.