1-Using a sharp chef knife, make a horizontal pocket in each chicken breast without cutting all the way through.

2-Stuff each chicken pocket with 1 ounce of prosciutto and 1 ounce of Fontina cheese, then season the outside with salt and pepper to taste.

3-Heat a grill pan over medium heat and spray it with cooking spray.

4-Cook the chicken breasts on the grill pan for 4-5 minutes per side until no longer pink inside and an instant-read thermometer registers 165 degrees Fahrenheit.

5-Remove the chicken from heat, cover it loosely with foil, and set aside.

6-In a small saucepan, melt 3 tablespoons of butter over medium heat and sauté the 8 ounces of sliced mushrooms until soft.

7-Stir in 1 tablespoon of all-purpose flour to form a roux, then whisk in 1 cup of chicken broth, 2 tablespoons of lemon juice, 1 tablespoon of lemon zest, and 2 tablespoons of fresh chopped basil until the sauce thickens slightly.

8-Serve the chicken individually or family style, topped with the lemon basil mushroom sauce, while hot.