Prosciutto and Fontina Stuffed Chicken Breasts

This recipe comes from cooking light.

Ingredients:
Cooking spray
1 ounce chopped proscuitto
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1/4 cup (1 ounce) shredded fontina cheese
4 skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
42 saltine cracker (about 1 sleeve)
1/2 cup all purpose flour
2 large egg whites or 1 large egg
1 Tablespoon dijon mustard
2 tablespoons canola oil
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan; saute' 2 minutes or until browned. Add rosemary and garlic to pan; saute' 1 min. Spoon prosciutto mixture into a bowl; cool to room temperature. Stir in fontina cheese; set aside.  Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons prosciutto mixture into each pocket; secure with toothpicks that have been soaked in water to prevent burning. Sprinkle chicken evenly with pepper. Place crackers in food processor; process 2 min. or until finely round. Place cracter crumbs in a shallow dish. Place flour in another shallow dish. Combine egg whites and mustard in another shallow dish, stirring mixture with a whisk. Working with one chicken breast half at a time, dredge chicken in flour, shaking off excess. Dip chicken in flour, shaking off excess. Dip chicken into egg mixture, allowing excess to drip off. Coat chicken completely with cracker crumbs. Set aside. Repeat procedure with remaining chicken. Heat pan over medium-high heat. Add oil to pan, swirling to coat. Add chicken to pan; reduce heat to medium, and cook 10 min on each side or until browned and done. Turn often to prevent burning.

Grilled Chicken and Avocado Napoleons

Lunch today was from "At Home with Giada" from the Food Network. It is delecious, but it is a 3-napkin sandwich.

Ingredients:
1 sheet of frozen puff pastry (cut each of the 3 sections in 1/2 for two people)
kosher salt
olive oil, for drizzling
3 Tablespoons reduced fat mayonnaise
1/4 teaspoon cayenne pepper
baby spinach leaves or any greens you have
I used one tomato

Directions:
Place oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees. Line baking sheet with parchment paper. Place the pastry on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 min. until golden brown. Remove the top baking sheets and parchment paper. Set aside to cool.
I used chicken that we had grilled the night before, but if you need to grill your chicken, then season with salt, pepper, and olive oil.. Grill chicken until it is cooked through, about 5-6 min on each side. Set aside.

In a small bowl mix together the mayonnaise and cayenne pepper.

To assemble the Napoleons: Place the first pastry on a plate and put a little of the mayonnaise on the pastry. Slice the chicken breast thin.  Giada suggests cutting it diagonally into 6 slices. Place 3 slices of chicken breast on each piece of pastry. Place greens and an avocado on top. Place another puff pastry on top and repeat the layers. Top with the final piece of pastry. Enjoy!