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

Salt

Pepper

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