Trim the rind from the cheese and cut it into 2 thick sticks. Wrap each stickof cheese with a slice of Prosciutto and place in the center of each chicken breast. Wrap the chicken breast around Prosciutto and cheese to make a sausageshape, then wrap this tightly in plastic wrap and refrigerate for at least 1hour. It can be refrigerated overnight if need be.

Heat 2-tbsp. butter in heavy skillet. Quickly brown the chicken rolls over medium high heat reduce heat to low and scatter the mushrooms in the pan.

Sprinkle the wine and rosemary in the pan. Cook, turning the chicken rolls frequently, 15 to 20 minutes. When the first bit of cheese begins to seep out, the chicken is done. Remove it from the pan to a cutting board.

Cut each roll at an angle into 6 slices. Cover to keep warm.

Reheat pan juices and season them with salt and pepper to taste.

To serve, arrange the chicken and mushrooms on a bed of Arugula leaves tossed with olive oil and seasoned with salt and pepper. Warm the pan juices and strain them over the chicken. Or you can serve the chicken and mushrooms over a red of fettuccine that has been cooked in salted water; tossed with the remaining tbsp butter and the reserved pan juices that have been strained.