This recipe is from the Williams Sonoma Bride & Groom Cookbook.
4 skinless boneless chicken breast halves
kosher salt and pepper
2 oz fresh goat cheese
4 thin slices prosciutto
8 fresh sage leave
2 cups flour
2 eggs, lightly beaten with 2 Tbsp water
2 cups bread crumbs
1/4 c olive oil as needed
Season the chicken breasts with salt and pepper on both sides. Use a boning knife to cut a horizontal incision into each breast, without cutting the breasts in half, creating a pocket for stuffing.
Place each chicken breast between 2 pieces of parchment paper. Pound lightly with a mallet or small frying pan, until each breast is about 3/4 inch thick. When all the breasts have been pounded, rub each piece lightly all over with a little oil.
Stuff each pocket with about 1 1/2 Tbsp of the goat cheese, spreading evenly then follow with 1 slice of prosciutto, and 2 sage leave.
Arrange a plate with the flour, a bowl with the eggs, and a plate with the bread crumbs on a work surface. Dredge each stuffed breast in the flour, shaking off the excess. Dip it into the beaten egg mixture, then dredge in the bread crumbs.
Heat 2 Tbsp of the oil in a large saute pan over medium heat. When the oil is hot, but not smoking, add 2 of the chicken breasts to the pan. Do not overlap the pieces, or the breasts will cook unevenly. Cook for 1 minute, then lower the heat to low and continue to cook for 2 minutes more. Using tongs, carefully turn the breasts and cook until golden on the second side and just becoming firm to the touch, about 2 minutes.
Transfer the chicken breasts to a plate and tent with foil to keep warm while you cook the others in the same was, adding more oil to the pan as needed. Serve at once.