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Cut chicken breast horizontally to, but not
through, the other side to create a pocket.
Lift top flap and insert a thin slice of
prosciuto and cheese. Press top flap pocket
over filling. Heat skillet over med high heat
and add oil. Sprinkle chicken with pepper. Add
chicken to pan and saute 5 min on each side (or
until deeply browned). Remove from pan and keep
warm.
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Add shallots and thyme to pan. Saute 30 sec
stirring constantly. Combine 2 T stock and
flour in a small bowl, stirring with a whisk.
Add flour mixture and remaining stock to pan.
Bring to a boil; cook 3 min scraping pan to
loosen browned bits. Stir in butter, parsley
and marjoram.
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