Cherry-Stuffed Chicken Wrapped in Prosciutto

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). \nTake a moment to lubricate the interior of an oven-safe skillet with vegetable oil. Set it aside for now.\nIn a large mixing bowl, combine cherries, bread crumbs, egg yolk, olive oil, garlic, Parmigiano-Reggiano cheese, thyme, oregano, salt, black pepper, and cayenne pepper until the stuffing mixture is well combined.\nUsing a sharp knife, carefully make a 1-inch incision in each chicken breast by slicing at an angle from the thicker end of the breast towards the thinner end.\nOpen up the incision and place one butterflied chicken breast between two sheets of heavy plastic wrap (resealable freezer bags work well too) on a flat, stable surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of 1/2 inch. Repeat with the other breast.\nPlace each breast on a piece of plastic wrap, divide the stuffing evenly between each breast, and roll into a tight cylinder, twisting the ends of the plastic wrap to create a secure package.\nOn another piece of plastic wrap, overlap two slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap the rolled chicken breast and place it at one end of the prosciutto. Roll the prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.\nLay out four pieces of string on a cutting board, spaced about 1 inch apart. Place a chicken roll across the strings and tie each into a knot to keep the chicken from unrolling. Repeat with the second stuffed breast.\nPlace the stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and the chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees Fahrenheit (74 degrees Celsius). Remove the chicken to a plate and loosely cover with aluminum foil.\nDrain any excess grease from the skillet as desired, leaving the juice and browned bits. Pour in chicken broth and balsamic vinegar; bring to a boil. Cook, scraping the browned bits from the bottom of the pan, until the liquid is reduced by half, 5 to 6 minutes. Remove from heat, add butter, and stir until melted. Season with salt and black pepper.\nRemove the twine from the chicken; slice into bite-sized pieces. Serve drizzled with the sauce.