Italian Cheese Stuffed Chicken

This is not nearly as difficult as it sounds but turns out to be a very impressive meal (great for dinner parties)!  Of course I forgot to take some chicken out of the freezer for this one so I had the ordeal of Thursday grocery shopping (apparently when the rest of the world does their shopping for the weekend).  Anyway, it was a good thing as I ruined the second chicken breast (there were 3 in the pack that I purchased).  So let's get down to it...

Butterfly your chicken breasts and then pound them flat and thin (maybe about 1/4" - 1/3" thick) but be careful when pounding that you don't break the seam.  Next mix up the filling.  This consisted of about a cup of shredded Fontina cheese, 2 tablespoons of a pre-shredded mix of Asiago, Roman, and Parmesan cheeses, 3 dallops of ricotta and 1/2 a beaten egg.  If you are feeling wild and crazy, go ahead and mash in 2 good sized cloves of crushed garlic and a bit of dry basil.  I use a fork to mash all of this together.

Coat the outside of the chicken (not the part where you cut) with olive oil and then coat in breadcrumbs.  Put a good scoop of the filling in the center of the not breaded part of the chicken.  Fold the chicken shut over the cheese and skewer it shut.  Bake in a glass dish for about an hour @ 375.  I am going to heat my sauce separately and then just spoon it over the chicken when it's done.  No drinking involved this time since I am afraid to stab myself with the skewer.