Four Cheese Stuffed Chicken

My daughter loves chicken so I have to try to mix it up to keep my husband happy.  I stuff chicken with all sorts of different things but cheese is one of the best.  This is equally as good wrapped in bacon.  There is enough cheese in here that you can use low fat ricotta and mozzarella and no will notice.

Ingredients
2 boneless, skinless chicken breasts
1 cup of ricotta cheese
1/2 cup of grated mozzarella
1/2 cup of grated sharp provolone
1/4 cup of grated parmesan
1/4 cup of minced flat leaf parsley
Salt, pepper and Italian seasoning (from a grinder)
3 oz of thin sliced prosciutto

Pre-heat the oven to 400.  Mix the all of the cheese, parsley and seasoning in a medium bowl.  Combine well so that everything is evenly distributed.  On a cutting board, lay the prosciutto, slightly overlapping, three vertically and one on each end of the vertical slices horizontally to form a wrap. On a separate cutting board, take a small paring knife and cut a pocket in the chicken.  Keep the opening for the pocket small and work the knife back and forth to go almost all the way to all of the edges, taking care not to break through.  To stuff the chicken, you can either load a piping bag and pipe the stuffing onto the chicken or you can simply use a spoon and your fingers to get it well distributed.  Once the chicken is stuffed.  Place the chicken, opening side down, in the center of the prosciutto slices and wrap around.  Bake the chicken for 30 to 40 minutes until it is cooked through to 165 in the center and the prosciutto has crisped up. Cut in half and serve one half to each person.