Chicken stuffed with prosciutto, provolone, and basil

Somebody I know doesn't care for the recent dose of tofu dishes on this site. So for that person, who shall remain nameless, here's a non-vegetarian, non-soy based recipe for you.

Many thanks to the model in this picture. She did a great job, don't you think?

Chicken stuffed with prosciutto, provolone, and basil
(sorry, no measurements for this one)

Skinless, boneless chicken breasts
Thinly sliced prosciutto
Thinly sliced provolone cheese
Fresh basil leaves
White wine
Olive oil
Salt, pepper, garlic powder

Trim and pound the chicken breasts until they are 1/2 inch thick. Season both sides with salt, pepper, and garlic powder. Layer each piece of chicken with 2 slices of prosciutto, one slice of provolone cheese, and basil leaves. Fold chicken pieces over to create sealed pockets. Heat olive oil in an oven-proof skillet until hot. Add chicken to the pan and brown on all sides. Add ~1 cup white wine to deglaze the pan. Allow to cook ~2 minutes. Transfer pan to a 375-degree oven and bake uncovered until chicken is cooked all the way through (~20 minutes).

My favorite new toy & Coq au Vin

My bf gave gave a Le Creuset dutch oven for my birthday this year. Obviously, I love it. I've been using all the time, partly because it's awesome, and partly because it's too heavy to move away from the stove. Good thing it's my favorite shade of green and I like to look at it.

One of the first dishes I made with my favorite new toy was a version of the French classic, Coq au Vin. Chopped mushrooms, celery, carrots, shallots, garlic, and fresh herbs lend flavor to chicken pieces braised in red wine and chicken broth.

I served it over hot buttered noodles. Yummy!