from my kitchen to yours...

Dinner tonight at chez Emily:



Prosciutto, Garlic Herb and Cheese Stuffed Chicken Breasts with Tarragon Pan Sauce (sauce not pictured)
Roasted Red Potatoes with Onions
Caesar Salad

Chicken recipe (courtesy of Rachael Ray's book 365: No Repeats):

4 6-ounce boneless, skinless chicken breasts
large plastic food storage bags or wax paper
4 slices prosciutto
4 ounces (1/2 cup) garlic and herb cheese, such as Boursin
toothpicks
3 tablespoons extra-virgin olive oil
salt and pepper
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1/2 cup white wine
1 cup chicken stock or broth
2 tablespoons fresh tarragon (about 3 stems, stipped and chopped)

Place a chicken breast in the center of a plastic food storage bag or 2 large sheets of wax paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Repeat with remaining chicken breasts.
Place one slice of prosciutto on top of each pounded chicken breast. Place a quarter of the garlic and herb cheese on top of each proscuitto slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks. Preheat a non-stick skillet over medium-high heat with the extra-virin olive oil. Season the stuffed chicken breasts with salt and pepper. Add the breasts to the pan and brown on all sides, cooking for 10-12 minutes. Remove the breasts and set aside. Add the butter to the pan, then the flour. Cook for a minute, whisk in the wine, and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan. Reduce heat and simmer until ready to serve. Remove the toothpicks.

My boyfriend was a big fan, and I'm sure you will be too! Enjoy!