Prosciutto and Fontina-stuffed Chicken Breast

cooking spray
1 oz, chopped prosciutto
1-1/2 t. minced fresh rosemary
2 garlic cloves, minced
1/4 C. shredded fontina cheese
4 (6 oz) skinless, boneless chicken breast halves
1/4 t. ground black pepper
42 saltine crackers (about 1 sleeve)
1/2 C. all-purpose flour
2 large egg whites
1 T. dijon mustard
2 T. canola oil

Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add prosciutto to pan; saute 2 minutes or until browned.  Add rosemary and garlic to pan; saute 1 minutes.  Spoon prosciutto mixture into a bowl; cool to room temperature.  Stir in fontina cheese; set asside.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.  Stuff about 2 T. prosciutto mixture into each pocket; press lightly to flatten.  Sprinkle chicken evenly with pepper.

Place crackers in a food processor; process 2 minutes or until finely ground.  Place cracker crumbs in a shallow dish.  Place flour in another shallow dish.  Combine egg whites and mustard in another shallow dish, stirring mixture with a whisk.

Working with one chicken breast half at a time, dredge chicken in flour, shaking off excess.  Dip chicken into egg white mixture, allowing excess to drip off.  Coat chicken completely with cracker crumbs.  Set aside.

Heat pan over medium-high heat.  Add oil to pan, swirling to coat.  Add chicken to pan; reduce heat to medium and cook 10 minutes on each side or until browned and done.

4 servingsL 381 calories, 14g fat, 46.6g protein, 14.1g carbs, 591mg sodium