large oven-safe pan
4 boneless skinless chicken breasts
4 thin slices of prosciutto
4 thick slices fontina cheese
flour seasoned with salt and pepper
2 cloves of minced garlic
1/2 cup sliced crimini or baby bella mushrooms sliced
1/2 cup of dry white wine
fresh lemon juice (1/2 of a lemon)
1/2 cup chicken stock
2 tbs butter
3 tbs 1/2 and 1/2
6-8 leaves of fresh basil, sliced into strips
salt and pepper to taste
1 lb of ziti pasta

Preheat oven to 350

Butterfly chicken breasts and pound thin, stuff each breast
with a piece of proiscutto and slice of fontina. Use toothpicks
to close the chicken. Dredge each chicken breast in a light coating
of flour seasoned with salt and pepper. Brown the chicken in a few
tbs of olive oil (brown open side first so it can finish cooking seam side up). When the chicken is golden brown, put the pan into the oven for about 25 minutes to finish cooking. Now is a good time to cook the
pasta.

Remove the pan from the oven and remove the chicken to a platter.
Add the minced garlic to the pan and saute for 30 seconds. Pour in
the wine and scrape all of the good stuff from the bottom of the pan.
Add the lemon juice and chicken stock and let simmer for 5 to 10 min
to reduce slightly. Remove pan from heat and add butter, half and half, and fresh basil. Put the chicken back into the pan until hot.

Place the chicken on a platter and spoon some of the juice over the
chicken. Garnish with more fresh basil and parmasan cheese.

Serve the rest of the sauce over ziti with parmasan cheese.