Seafood Gumbo, but I'd already served this to the intended guests. Why not pan fry (we use cast iron skillet on grille), slice and serve on a large platter on a bed of arugula along with crusty bread - sort of a chicken sandwich on steroids. Very well received. Recipe is for 2 - 3 (if larger breast and sliced), scale accordingly.
Preheat oven to 350 degrees F.
Cut a pocket the whole length of
2 boneless, skinless chicken breasts (~6 to 8 oz each)
Fold open the chicken and place in order, using the prosciutto to cover any holes in the chicken and then fold prosciutto before closing the breasts to help keep the cheese in place:
1 T fig jam (I like Trader Joe's Fig Butter)
1 piece prosciutto
Several leaves of arugula
Fold the top of each breast over the filling and secure closure with toothpick if necessary.
Whisk in a small bowl: 1 egg (I have on occasion used 1/4 c or less "egg product" - 1 egg will actually do 4-6 pieces - but I think in this case using the real egg is better.)
Dip each piece of chicken in the egg then coat by dipping in
Place on oiled baking sheet and lightly spray with olive oil.
Omit the egg/breadcrumb process and
In a skillet large enough to accommodate both/all the chicken breasts heat:
2 T olive oil
When oil is hot, place the chicken breasts in the skillet and cook approximately 6 minutes on a side (longer if breast pieces are more than 6 oz each) until both sides are browned and chicken is cooked through (and temperature is ~160 degrees F).