Prosciutto Wrapped Chicken Breasts on Pimiento Sauce

Total time: 40 minutes
     These are easy to make: slice a pocket, fill and tie.  The Prosciutto wrapping infuses the chicken with flavor and helps keep it moist.  The Pimiento Sauce adds just a bit of spice to it.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 - 2oz (50gr) Gruyère or other hard cheese, thinly sliced
• 4 slices Prosciutto (about 3oz, 90gr)
• 1 tbs olive oil
• kitchen string
• Pimiento Sauce:
• 5oz (150gr) pimientos (pimentos) or roasted red peppers, drained
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1 tbs tomato paste  use the stuff in the tube
• 1 tbs Greek or plain yogurt
• 1/4 - 1/2 cup (2-4oz, 60-120ml) chicken stock

 Instructions:

• With a sharp knife make a long slit in the edge of the chicken breast - cutting horizontally and being careful not to cut through the other side.  Make the cut on the 'straight' edge of the breast.  You should have a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides. 
• Tuck the sliced cheese inside. 
• Lay 2 slices of Prosciutto side by side. 
• Close the chicken breast and lay it on the Prosciutto at a slight angle,  Roll and wrap, covering the chicken breast completely in the ham, as best you can. 
• Wrap the entire parcel with kitchen string to hold it together - and keep as much cheese inside as possible. 
• Heat oil in a medium nonstick skillet over medium heat.  Add chicken and brown well on all sides, about 10 minutes total. 
• Reduce heat to low, cover and let finish cooking, another 10 - 15 minutes.
• Pimiento Sauce:
• Put pimiento/pepper, garlic powder and chili powder into a blender.  Purée, adding as much stock as needed.
• Pour into a small saucepan and stir in tomato paste. 
• Gently heat until it starts to simmer. 
• Remove from heat, stir in yogurt and cover to keep warm. 
• To finish: 
• Remove chicken from heat.  Snip the string in a few places and remove. 
• Spoon some Pimiento Sauce onto the plates, place the chicken in the center and serve, any remaining sauce on the side.