Top each pounded out chicken breast with salt and pepper, one slice of cheese, 2 slices of prosciutto and 2 tablespoons of the chopped cherries. Roll up tightly and secure with a skewer. Brush with Cherry Balsamic Sauce and grill until cooked through. About 6-8 minutes per side. Serve alongside a fresh green salad. Drizzle with any remaining grilling sauce and garnish with fresh cherries.
1 cup cherry balsamic grilling sauce
salt and pepper
4 boneless skinless chicken breasts, pounded thin
8 tablespoons fresh cherries, pitted and chopped
4 slices swiss cheese
8 slices prosciutto, roughly chopped
fresh cherries to garnish