I love it when you create a new recipe...everyone gets very quite...then ummmmms and ahhhhhs.  This was so so good!  I did not think I could beat my previous Stuffed Chicken Breast Recipe, but my family says I have.  I can't make up my mind - I like them both.  Now, with this recipe having Prosciutto, Feta, and Parmesan cheese, this recipe does not need salt.  We loved it, but we also like our salt.  So if you are concerned about your salt intake, sliced Swiss, or Gouda cheese would be a lovely replacement for the Feta Cheese.
4 bonless/skinless chicken breasts, pounded thin
8 thin slices of Prosciutto
Stuffing:
1 cup of finely grated Feta Cheese
2-3 Tblsp. Finely minced Flat Leaf Italian Parsley
huge bunch of finely minced fresh Basil
handful of finely minced green onion  - about 3 green onions
½ cup mayonnaise – the mixture is on the thick side but not too thick, so if necessary add more mayonnaise.
1 heaping Tblsp. Dijon Mustard
fresh cracked pepper
Coating:
Gluten Free Bread crumbs  - about 1 cup
about 2/3 cup Parmesan Cheese
1 big Tsp. Garlic Powder
Fresh Cracked Pepper
Once the chicken breasts are pounded thin, (I use a rolling pin) set aside.
Mix up the stuffing in a bowl, and using a spoon, divide into 4 equal portions.
For the coating, mix up ingredients on a plate and set aside.
Lay out a chicken breast with 2 slices of Prosciutto, and one good scoop of filling, roll up, and hold together with toothpicks.  Roll the chicken breast in the seasoned bread crumbs, and place onto a baking sheet.  Bake the stuffed chicken breasts in a preheated oven, 350 degrees, about 1 hour, or until a thermometer reads between 170-180 degrees.