Prosciutto, Garlic and Herb Cheese Stuffed Chicken with Tarragon Pan Sauce

Place a chicken breast in the center of a plastic food storage bag. Pound out the chicken from the center of the bag outward, using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Repeat with the remaining three chicken breasts

Place on slice of prosciutto on top of each pounded chicken breast. Place a quarter of the garlic and herb cheese on top of each prosciutto slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks. Preheat a non-stick skillet over medium-high heat with the extra virgin olive oil. Season the stuffed and rolled chicken breasts with salt and pepper. Add the breasts to the pan and brown on all sides, cooking for 10 - 12 minutes. The meat will cook quickly because it is thin. Remove the breasts; add the butter to the pan, then the flour. Cook for a minute, whisk in the wine and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan. Reduce the heat and simmer until ready to serve. Remove the toothpicks. Serve the chicken breasts whole or sliced.