Prosciutto-Wrapped Cherry-Stuffed Chicken Breasts
This stuffed, prosciutto-wrapped chicken breast has everything you want in a Valentine's Day entrée. It looks fancy, tastes amazing, and contains dried cherries, a known aphrodisiac.
vegetable oil
1
tablespoon
dried cherries, chopped
⅓
cup
plain bread crumbs
¼
cup
egg yolk
1
large
olive oil
2
teaspoons
garlic, minced
2
cloves
finely grated Parmigiano-Reggiano cheese
1 ½
tablespoons
fresh thyme
1
teaspoon
fresh oregano, minced
1
teaspoon
salt and pepper to taste
cayenne pepper
1
pinch
skinless, boneless chicken breast halves
2
(6 ounce)
prosciutto
4
thin slices 
chicken broth
¾
cup
balsamic vinegar
1 ½
tablespoons
butter
1
tablespoon
 Preheat the oven to 400 degrees F (200 degrees C). Brush the inside of an ovenproof skillet with vegetable oil. Set aside.
  Mix together cherries, bread crumbs, egg yolk, olive oil, garlic, Parmigiano-Reggiano cheese, thyme, oregano, salt, black pepper, and cayenne pepper in a large bowl until stuffing is combined.
  Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
  Open flap and place one butterflied chicken breast between 2 sheets of heavy plastic (resealable freezer bags work well, too) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Repeat with the other breast.
  Place each breast on a piece of plastic wrap, divide stuffing evenly between each breast, and roll into a tight roll, twisting the ends of the plastic wrap to create a tight package.
  On a piece of plastic wrap, slightly overlap 2 slices prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place breast at one end of prosciutto. Roll prosciutto around stuffed breast using the plastic to make a tight roll. Repeat with second stuffed breast and remaining 2 slices prosciutto.
  Lay 4 pieces of string on a cutting board, about 1-inch apart. Place a chicken roll across the strings and tie each into a knot to keep chicken from unrolling. Repeat with second stuffed breast.
  Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.
  Drain grease from the skillet as desired, leaving juice and browned bits. Pour in chicken broth and balsamic vinegar; bring to a boil. Cook, scraping the browned bits from the bottom of the pan, until liquid is reduced by half, 5 to 6 minutes. Remove from heat, add butter, and stir until melted. Season with salt and black pepper.
  Remove the twine from chicken; slice into bite-sized pieces. Serve drizzled with sauce.
