Lemon And Prosciutto-stuffed Chicken

LEMON AND PROSCIUTTO-STUFFED CHICKEN

1 lemon
3 ounces thinly sliced prosciutto, coarsely chopped
1/3 cup chopped fresh or 2 teaspoons dried oregano
3 cloves garlic, minced
1/4 teaspoon pepper
4 bone-in chicken breast halves, about 1-1/2 pounds
2 tablespoons balsamic vinegar

Preheat oven to 425*. Grate zest from lemon; set aside. Cut lemon in 1/8" thick slices.
Arrange lemon slices in single layer in 13 x 9" baking dish. In small bowl combine prosciutto, oregano, garlic and pepper with reserved zest. Loosen skin on chicken beasts. Place 1/4 of prosciutto mixture under skin of each chicken breast half. Place chicken on lemon slices; drizzle with vinegar. Bake until meat juices run clear, about 30 minutes. 4 servings