Prosciutto and Cheese-Stuffed Chicken Breasts

Ingredients:

• 4 ounces cream cheese, softened
• 2 teaspoons fresh lemon juice
• 1 ounce prosciutto, finely chopped
• 2 tablespoons finely chopped Italian parsley
• 1 to 2 shallots, finely chopped
• 4 large or 5 medium chicken breasts, with bone and skin

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Preparation:

Mix together all ingredients except the chicken breasts. Gently loosen the skin from the breasts to form a pocket and spoon the mixture under the chicken skin. Place in a large baking dish, skin side up. (Baking dish can be metal or glass.)

Preheat the oven to 425. Place the baking dish on the middle rack. Set the timer for 35 minutes for large breasts or 30 minutes for smaller ones. Test to ensure the chicken is cooked through.

Optional: If desired, skim the fat from the pan juices; pour the juices into a saucepan and cook on top of the stove until reduced and thickened. Serve chicken with pan juices poured on top