Prepare each chicken breast by placing it between 2 pieces of plastic film. Pound breast with a meat mallet or a cleaver to flatten the breast. Remove the plastic film from the breasts, season lightly with salt and pepper. With the skin side of the chicken breast on your work surface, place 1 piece of proscuitto on each breast.

Prepare the stuffing by placing the walnuts, sun-dried tomatoes, shallots, garlic and bread crumbs in a food processor. Pulse to a coarse chop, so all of the ingredients are still identifiable. Add the egg and pulse just enough to incorporate. Add the gorgonzola to the mixture by hand. Divide the mixture into 4 equal portions. Take a portion and place in the center of each chicken breast. Carefully fold the chicken breast together, first the sides and then tuck in the ends of the breast.
To bread the chicken breast: Mix cornmeal and Italian seasonings. Flour each breast, coat with milk and then carefully roll in cornmeal.

To prepare in a skillet: Place 2 tablespoons of olive oil in an oven safe skillet on medium high heat. Place the chicken breasts in the skillet turning as often as needed to avoid burning. Brown evenly. This should take about 5 minutes. Place the entire skillet in a 375 degree oven for 15 minutes or until the internal temperature reaches 170 degrees.

To prepare in an oven: Place chicken breasts on a tray lined with parchment paper. Mist lightly with olive oil. Place tray in a 375 degree oven for 30 to 40 minutes or until the internal temperature is 170 degrees.
Yield: 2 2/3 pounds

Serving Ideas: Serve with an Isola fresh pasta and a great bottle of Pinot Grigio.