1 tbsp extra virgin olive oil
3 tbsp thinly sliced leek
1/2 tsp minced garlic
1 tbsp dry white wine
2 slices prosciutto
1/2 cup shredded fontina
2 tbsp chopped fresh basil
2 boneless skinless chicken breast halves
1 cup tomato sauce, to serve (optional)
1Heat the olive oil in a small saute pan over medium heat and cook the leek until softened, about 5 minutes. Stir in the garlic and cook a minute more, then add the wine. Cook until the wine evaporates and remove from the heat. Let cool.
2With a sharp boning knife, butterfly the chicken breasts lengthwise and unfold with the cut side up. Cover with plastic wrap and pound with a mallet to an even thickness. Cover each breast with one slice of the prosciutto.
3Preheat your oven to 350 degrees. Stir the fontina and the basil into the cooled leek mixture. Divide this between the breasts and spread an inch or so wide along the short side of the breasts, towards one end. Roll the breasts up into bundles and place seam side down on a baking sheet next to each other.
4Spray the chicken lightly with oil and bake in the preheated oven for 15-20 minutes, or until cooked through. Let cool slightly and slice into rounds on a slight angle. Serve with the tomato sauce if desired and some soft polenta.
Serve with the tomato sauce if desired and either some roasted potatoes or soft polenta.