1 tablespoon chopped shallots, or 1/4 of a small onion, chopped
3 tablespoons vegetable oil
1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried, crushed
1/8 pound prosciutto ham, minced or chopped
1 tablespoon chopped fresh parsley
1-1/2 cups small bread cubes
1/4 cup buttermilk
4 skinless, boneless chicken breasts, cut almost in half horizontally, to create more surface for stuffing
For the Fruit Chutney (optional):
3 tablespoons brown sugar
1 tablespoon sherry or apple cider vinegar
1-1/2 cups peeled, chopped pears
2 teaspoons peeled, grated or minced fresh ginger
1 cup fresh or frozen blueberries
Preheat the oven to 400 degrees F.
In a skillet, sauté the shallots or onion in 1 tablespoon of the oil over medium heat for 1 minute. Add the rosemary and sauté for another minute. Add the prosciutto and stir for 1 minute more. Stir in the parsley and add the bread cubes. Stir and sauté for about 4 minutes, until the bread absorbs the oil and the ingredients are well blended.
Remove from the heat and add the buttermilk. Allow to cool slightly; season with the salt and pepper, to taste.
Place some stuffing along the middle of each breast, press it slightly to condense it, then fold the chicken over it in thirds to enclose the stuffing. Tie with kitchen string or use toothpicks to secure.
Heat about 2 tablespoons of the oil in a sauté pan over medium heat. When hot, brown the chicken on each side for a total of 4 minutes.
Place the chicken in an oven-proof pan and bake for 20 minutes. Remove the string or toothpicks and slice each chicken roll diagonally. Arrange the slices on 4 plates.
TO PREPARE THE FRUIT CHUTNEY: In a small pan combine all the ingredients except the blueberries and cook over medium-high heat for about 5 minutes, stirring constantly. Add salt and pepper to taste.
Add the blueberries and continue to cook and stir until the berries break down slightly and the chutney thickens, about 10 minutes. Let cook slightly and serve as a garnish for the chicken.