Chicken Breasts Stuffed with Prosciutto & Cheese
4 boneless, skinless chicken breast halves, about 1 1/2 lbs.
8 slices proscuitto, about
6 oz. cheddar or Monterrey jack cheese
5-6 tablespoons Butter or Unflavored Olive Oil, divided
About 8 arils saffron
1 tablespoons warm water
1/2 cup shallots, minced
Cut the cheese in 8 1/2xx1/2x 4 inch (about) sticks. Wrap each cheese stick in a slice of prosciutto. Set aside.
Place each chicken breast on a cutting board. Gently holding one down with the palm of your hand, slice a horizontal slit laterally not quite all the way through the breast (you're making a flap). Place two of the proscuitto-wrapped cheese sticks inside the flap. Secure the flap with a couple of toothpicks. Place the chicken on a baking sheet and brush with about 2 1/2 tablespoons of the olive oil. Set aside.
Place the saffron and warm water in a small bowl so the saffron rehydrates for a couple of minutes. In a small pot, combine the remaining olive oil, the saffron/water, and the shallots. Simmer gently for 2 minutes. Remove from the heat.
Grill or oven roast the chicken. Dab the saffron/shallot butter on each side twice during the cooking.
Grill about 4-5 minutes per side, depending on size. Roast in a 375 degree oven for