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Preheat oven to 400 degrees. Cut brie into
small chunks. Add Italian herbs to the
breadcrumbs. Using a sharp chef knife, cut into
the thickest part of each chicken breast to
make a deep pocket (making sure not to puncture
the other side). Pour some breadcrumb mixture
into the pocket, then brie, then more
breadcrumbs. Pepper each breast and wrap with
prosciutto.
Preheat a cast iron skillet with oil. When
sufficiently hot, place chicken in skillet and
brown on all sides. When golden, transfer
chicken to a foil-lined baking dish and bake
for about 20 minutes or until the inside is no
longer pink. Serve atop mushrooms, onions,
spinach, etc.
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