2 whole chicken breasts, split
4 thin slices prosciutto (about 1/2 oz. each)
4 oz. Fontina cheese, cut into 4 slices
16 sun-dried tomatoes (packed in oil)
1 tsp. fresh thyme leaves
1 tbsp. olive oil
Salt & freshly ground pepper

1. Heat oven to 350 degrees.

2. Loosen skin from each chicken breast, using fingers to form pocket between skin and meat on each side of center bone. Place slice of prosciutto in each pocket and top with 1 slice Fontina and 4 sun-dried tomatoes each. Sprinkle a few thyme leaves over tomatoes in each pocket and smooth skin over top. Brush skin with olive oil and sprinkle with salt and pepper to taste.

3. Place in baking dish and bake until cooked through, 30-35 minutes. If desired, broil several minutes to brown skin. Serve hot. Serves 4.