Preheat oven to 350 degrees F. Butterfly the chicken breasts and pat dry with a paper towel. Season all sides with salt and pepper. How to butterfly chicken breasts-  with a sharp knife, cut into the thickest part of the breast, or middle part of the chicken breast, to create a small pocket. Repeat with the rest of the chicken breasts. 

Stuff the chicken breasts with mozzarella slices and fresh basil. Close the chicken breasts over the top of the fillings. Wrap the stuffed chicken completely with prosciutto slices. Use toothpicks to secure it if desired. If you wrap the prosciutto tightly you won't need toothpicks.

Heat a cast iron skillet or large skillet (oven-safe) on medium-high heat, and add 1 tablespoon of olive oil. Place stuffed chicken in the hot pan. Sear on both sides for a couple of minutes per side until the parma ham is golden brown but not too crispy. 

Place in the middle rack of the oven and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F with an instant-read meat thermometer.

Remove the chicken from the pan and place it on a clean plate or cutting board, covered loosely with foil, and rest for 10 minutes in a warm place.

In the meantime, make the sauce with the pan drippings. Add remaining olive oil, butter, and garlic. Cook for 1 minute until the garlic is fragrant. Add chicken broth and wine (if using) to deglaze the pan. Cook on medium heat for 10 minutes scrapping the pan and letting the sauce reduce a bit. 

Cut and serve the chicken. Remove toothpicks (if used), slice each stuffed breast thickly on the diagonal, and arrange it on plates.  Serve pan sauce on top of stuffed chicken. Garnish with extra basil, a delicious side salad, roasted potatoes, steamed asparagus, and homemade bread. Enjoy!