4 full split chicken breasts or chicken breasts. (flayed and folded or make a pocket for the prosciutto and Fontina by cutting through the side of each breast. ¼ teaspoon marjoram ¼ teaspoon oregano 4 slices of Proscuitto 8 thin slices of Fontina Dash of salt and pepper

Pound out the chicken breasts until flat. Sprinkle marjoram and oregano on one half of the breast or within the pocket in each breast. Wrap the slices of Fontina in the proscuitto and place on the flayed chicken breast or in the pocket cut into the chicken breasts. If using the flayed chicken breasts, fold the other side over the top and secure with toothpicks. Lightly salt and pepper the assembled chicken breasts. Preheat the oven to 375°. Roll chicken in flour, shaking off the excess. In a large skillet, heat oil over medium heat. Add chicken and cook 5 minutes on each side or until brown on both sides. Sprinkle with chives and place chicken in the oven for 30 minutes. Serve and enjoy. Yield: 4 servings