This dish sort of evolved one day when I had some leftover ham and pastrami.  Subsequently, I used prosciutto, which is a little more elegant.  It is important to have the deli cut the prosciutto or pastrami double thick or it will tear when tied. All the suggested stuffings work well here; the Stove Top is super quick.  As with all poultry, especially when stuffed, be sure the center temperature reaches 165F when taking it off the fire.  Serve this dish with steamed green beans dressed with a splash of butter or lemon-pepper oil, and maybe one of Knorr's packaged gravy mixes.

Wrapped Stuffed Chicken Breasts
Yield:  4 servings
See Abbreviations, if needed

For the chicken:
  ·   4        boneless, skinless chicken breasts
  ·   8        prosciutto or pastrami slices, sliced double thick
For the stuffing: 
  ·   Prepare about 1 cup of any of the four stuffing options: 
         a.  “Stove Top” dressing
         b.  Diced ham and freshly grated Parmesan cheese with sun dried tomatoes,
              sage, butter and S/P
         c.  Diced ham and freshly grated Parmesan cheese with parsley, basil,
              bread crumbs, mustard, butter and S/P
         d.  Diced red pepper and fresh grated feta cheese with olives, parsley,
              thyme, orange zest, butter and S/P

1.  Preheat oven to 350F
2.  Butterfly the breasts and gently flatten them with a mallet
3.  Prepare the stuffing, diced and mixed well.  It should be well seasoned
      and not too moist
4.  Spread stuffing over ½ of breast and roll the other half over
5.  Shape into a bird-like body and wrap with one or two prosciutto or pastrami slices 
6.  Tie it up nicely with butcher's string to maintain its shape.  Hold in fridge
7.  Bake on a greased rack for about 40 minutes to 165F in the center
8.  Carefully remove the butcher's strings and brush each bird with melted butter
9.  Crisp and brown the wrap under the broiler, if desired, before serving