Hatch Chile & Cheese Stuffed Chicken – With Hatch Chile Pan Sauce – Hatch Chile & Cheese Stuffed Chicken Breasts: chicken (boneless, skinless breasts, trimmed), goat cheese (softened), Hatch Chile (roasted, skin and seeds removed, minced), cilantro (stems removed and chopped), red onion (minced), salt, black pepper, prosciutto, olive oil, Hatch Chile Pan Sauce: pan drippings (add oil if necessary), flour, chicken broth, salt and pepper (to taste), Hatch Chile (roasted, skin and seeds removed, minced), Hatch Chile & Cheese Stuffed Chicken Breast: Depending on the size, cut the chicken breasts into 2 or 3 2-oz. pieces. Take a sharp knife and cut a 2" cavity in each breast.; In a mixing bowl, combine cheese, Hatch chile, cilantro and red onion in a bowl. Combine completely.; Stuff each breast piece with a tablespoon of the cheese mixture. Now wrap a piece of proscuitto over the cheese-filled cavity and around the chicken breast. Place seam side down on the board until cooking.; Preheat oven to 375 degrees F. Prepare a baking sheet pan with racks.; Heat oil in a large skillet on medium high, then place 3 or 4 pieces of wrapped chicken, seam side down, in the pan. Brown to a golden brown on each side. Place seared chicken on the sheet pan racks and repeat in several batches.; Place in the oven for about 30 minutes. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of greater than 165 degrees F.; Hatch Chile Pan Sauce: While the chicken is finishing in the oven, add the flour to the pan drippings. Stir over low heat to cook the flour for about 7 minutes. Add the chicken broth, a few ounces at a time, and bring to a boil stirring constantly. Add more broth as necessary to render a thin gravy. Add the Hatch Chile (optional) and incorporate. ; To serve, ladle the pan sauce on a plate, then top with 2 or 3 chicken pieces.; –