Italian Stuffed Chicken Breast

This chicken stuffed with ham, red onion, parmesan and rosemary is a savory reminder of all things good in the world. With a hint of balsamic vinegar and a lovely rosemary wine sauce it's an impressive dish for your guests and a wonderful addition to your cookbook. *Update: I noted off of one of the reviews that I had originally written to stuff the chicken after it had been cooked. I've corrected the instructions now.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  tablespoons olive oil, divided
• 1  garlic clove, chopped
• 3⁄4 cup  minced red onion, divided
• 1⁄4 cup  chopped prosciutto or 1⁄4 cup  lean smoked ham
• 1  tablespoon parmesan cheese
• 1  tablespoon  breadcrumbs
• 1 1⁄2 teaspoons rosemary, divided
• 4  boneless skinless chicken breasts
• 2 -4  tablespoons  balsamic vinegar
• 1  cup chicken broth
• 1⁄4 cup dry white wine

Directions

1. Sauté 1/2 cup onion in 2 tablespoons of olive oil for 4 minutes.
2. Add chopped ham, parmesan, breadcrumbs and 1 tsp rosemary. Mix well and set aside.
3. Split chicken breasts at their thickest part, creating a pocket but not cutting all the way through.
4. Stuff chicken breasts with ham and breadcrumb mixture.
5. Sauté chicken breasts in 2 tablespoons olive oil and balsamic vinegar and cook through.
6. Remove chicken from skillet and keep warm in oven.
7. Sauté 1/4 cup of remaining onion, add 1/2 teaspoons rosemary, the chicken broth, wine and garlic.
8. Bring to a boil and reduce to 3/4 cup.
9. Return chicken to skillet, cover and simmer 2 minutes until heated.
10. Ladle a bit of the sauce over the chicken when you serve it up.
11. A light pasta to absorb some of the sauce and salad makes this meal complete.