Salt and Pepper
In a medium bowl, gently mix parsley, tomatoes, olives, garlic, artichokes and cheese together. Place the chicken breast on your work surface and insert your knife into the thickest part of each chicken breast and cut a pocket 3 to 4 inches long. Season chicken with salt and pepper (go easy because of the olives and prosciutto). Stuff the chicken breast with 1/4 of the stuffing. Next, gently wrap the chicken with 2 slices of prosciutto making sure to cover the filling pocket. Repeat with remaining chicken breasts and place filling side up in the baking dish.
Bake for 35-45 minutes or until juices run clear and prosciutto is crisp. I like to serve this is risotto and fresh green salad.