Brie & Prosciutto Stuffed Chicken Breasts

How good does that sound??????
(Chatelaine, May 2005, p.226)

6 oz brie
3 slices prosciutto
6 chicken breasts (skinless, boneless)
1 t dried tarragon (which I hate, so I'd probably use herbes de provence)
1 t paprika
1/2 t salt
2 T garlic butter (who buys that....2 T butter and 2 t. of freshly crushed garlic)
1/4 c. white wine or vermouth
3 T cognac or brandy

1. Leaving rind on cheese, slice into pieces about 6 cm long and 1 cm wide. Cut pros. in half, then wrap around brie. Working with one chicken breast at a time, make a horizontal slit about 6 cm long and 3.5 cm deep to form a pocket. Don't stress if you screw it up.
2. Gently open up the pocket and sprinkle with tarragon (gag), then tuck in pros.-wrapped cheese. Fold chicken over cheeze. It's ok if cheese pokes through a little. SPrinkle chicken all over with paprika and salt.
3. Melt 1 T butter in a alrge, non-stick frying pan over medium heat. Add half the chicken. Cook until lightly golden, about 3 min. per side. Remove to a large plate. Repeat with remaining butter and chicken. Return all chicken and any juices to the pan.
4. Pour wine and cognac into pan. Scrape up and stir in any brown bits. Cover and reduce heat to medium-low. Simmer until chicken is springy when pressed, 8-10 min, turning over half-way through cooking. REmove chicken to dinner plates or platter. Increase heat to high. Boil juices, uncovered and stirring often, about 1-2 mins, or until reduced by half. Drizzle over chicken.

MBR's proposed modifications:
- first, I have never seen garlic butter...use plain butter and real garlic. none of that dried shit.
- second, tarragon is gross. I would use herbes to provence, or something similar. Italian seasoning would probably work too.
- third, I would be tempted to flambée this sucker after the cognac has been added. It's just so much fun. Doesn't really do anything, but when you tell your guests they're eating flambéed brie & prosciutto-stuffed chicken breasts, they're bound to be impressed. (for the record, it's pronounced pro-shoe-toe)

The caloric low-down: 38.2 g protein, 14.7 fat, 300 calories.