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Grilled Chicken Breast Fontina

4 thin slices fontina (or other sharp cheese such as provalone or swiss)
4 slices shaved prosciutto or ham
4 skinless, boneless chicken breast halves
3 T Italian dressing

Pound the chicken breasts until they are an even thickness, brush
both sides with 2 T of the Italian dressing, and let marinade for
about 30 min. Grill the chicken until it is nearly done; brush it
with the remaining Italian dressing as it cooks. Place a slice of
fontina and a slice of prosciutto on top of each piece of chicken,
let it cook until the cheese starts to melt, and remove from the
fire. This can be served on a roll as a sandwich, or with pasta.

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