6 Tbsp olive oil, plus a small amount for drizzling
Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
Cook ancient grain medley as direct on package using, the chicken broth, allow to cool.
*Divide the cooked grains in half and place one half in a small bowl. Add 1/2 cup Swiss cheese to cooked grains and stir.
Cut each breast in half, making a total of 8 pieces, and cut a pocket in each chicken breast piece (taking care to not cut all the way through). Spoon approximately 2 Tbsp. of cheese, grain mixture into pocket of each chicken breast.
Wrap each stuffed chicken breast with a slice of prosciutto. Dredge each wrapped breast in seasoned flour. Heat olive oil in a large skillet. Brown all sides of the wrapped chicken breast. Browning seam side down first will help prosciutto seal.
Reserve pan drippings.
Lay each browned chicken breast, seam side down, in prepared dish.
Drizzle with a little olive oil. Bake for 25-30 minutes or until internal temperature is 165°F.
Sprinkle remaining cheese over chicken breasts during last 5- 10 minutes of baking.
Optional: If you want to really make this an impressive dish you can make this simple but elegant sauce to spoon over the baked chicken breasts.
Notes: You can use leftover ancient grains in a salad or as a side dish with any entrée.
Reserved pan drippings
1/2 cup white cooking wine or a dry white table wine (can substitute chicken broth)