Prosciutto and Fontina Stuffed Chicken Breasts

All I can say is Wow!  So good!

Ingredients:

1 oz. chopped prosciutto
1 1/2 tsp. minced rosemary
2 garlic cloves, minced
1/4 c. shredded fontina cheese
4 (6 oz) skinless, boneless chicken breast halves
1/4 tsp. freshly ground black pepper
1 sleeve saltine crackers
1/2 c. all-purpose flour
2 large egg whites, lightly beaten
1 tbls. Dijon mustard
2 tbls. canola oil

Directions:
1. Heat a large nonstick skillet over medium high heat.  Coat pan with cooking spray.  Add proscuitto to pan; saute 2 minutes.  Add rosemary and garlic and saute 1 minute.  Spoon mixture into a bowl; cool to room temperature.  Stir in fontina cheese; set aside.
2. Cut a horizontal slit through the thickest part of each chicken breast to form a pocket.  Stuff about 2 tablespoons prosciutto mixture into each pocket; press lightly to flatten.  Sprinkle chicken with pepper.
3. Place crackers in food processor and process until finely ground.  Place cracker crumbs in a shallow dish.  Place flour in another shallow dish.  Combine egg whites and mustard in another shallow dish.
4. Working with 1 chicken breast at a time, dredge in flour, dip in egg mixture, and coat with cracker crumbs.  Set aside. 
5. Heat pan over medium high heat.  Add oil to pan, swirling to coat. Add chicken to pan; reduce heat to medium, and cook 10 minutes on each side.