Quick and Easy Chicken Cordon Bleu with a twist

Change up boring chicken breasts with this quick and easy weeknight twist on a classic.  

Four Chicken Breast
1/8 lb prosciutto
1/8 lb Gruyere cheese sliced thin
Salt and Pepper

Trim fat from sliced Prosciutto and reserve.  Slice into the side of the breast to form a pocket but don't cut through.   Open with your fingers slightly if needed and expand the pocket.  Fold back the top of the breast.  Lay one slice of prosciutto inside and then one slice of the cheese.  Press the top of the breast back down and poke any excess cheese back inside the breast.  Season with salt and pepper. 
 

Heat oven to 350 degrees.  In a large non stick saute pan under high heat cook the reserved fat trimmings from the Prosciutto.  When the fat has cooked down about five min the trimmings will start to brown and the fat will render into oil.  Remove anything solid from the pan and reserve the oil in the pan.  When the oven is up to temperature reheat the skillet with the oil under high heat.  Place the four stuffed chicken breasts into the skillet and sear about 4 min per side or until you achieve a light brown color.

Place the entire pan into the oven and roast for 25 min flipping breasts after 15 min. 

Slice the chicken and arrange on a plate with the pan drippings.