Laura's notes:

Start by rendering some pancetta. Trim chicken breasts and slice them nearly in half then opening each like a book. Sear in the pork fat. Sprinkle with salt, pepper, and rosemary. Remove to an oven safe pan and top with prosciutto. Put in the oven to finish.

Once the sauce is nearly finished, top the chicken with brie (or camembert or gruyere or the cheese of your choice) and cook until cheese is brown and the chicken done.

For the salad, we used the Pomegranate vinaigrette, nectarine chunks, raspberries, shaved Italian cheese blend and prosciutto.

Terry's notes:

Having rendered the pancetta and removed the chicken, toss in 1 diced shallot and 1 red hot finger pepper. Sauté. Add ~2 tablespoons honey and 3 diced nectarines or peaches. Let cook for a few seconds. Add 1/2 a single of dry white wine + a tablespoon of white balsamic vinegar. Add salt and pepper and about 1 scant teaspoon brown mustard. Let reduce on medium low. Add the other half of the white wine single and a little more honey if needed. Add a little orange juice - an ounce or two. Let reduce until chicken is done and top chicken with the sauce (chutney) on the plate.