Lightly dust chicken with flour.

Heat 1 T butter and oil in large skillet over medium/high heat. Place chicken in skillet and brown on both sides. Do this in batches to avoid overcrowding the pan. Remove chicken from pan and set aside.

Place skillet back onto burner, stir in wine and stock, scraping up the bits from the bottom of the pan. Reduce by about half.

While wine/stock is cooking, place cheese over each piece of chicken and then wrap each piece in prosciutto.

Once wine/stock is reduced, stir in remaining T of butter. Add wrapped chicken back to pan, cover and simmer until chicken is cooked through, about 5 minutes.

Serve over pasta and spoon pan sauce over each piece of chicken.