Take the chicken breasts and carefully cut them in half to make two thin pieces (slice like you are butterflying the chicken and cut all the way through)

Sprinkle with a few tablespoon of olive oil, salt, pepper, and oregano. Let sit for 10 minutes.

Heat a cast iron skillet over medium high heat and sear the chicken for 1-2 minutes on each side, do this in batches.

Remove the chicken and wrap the chicken with the thinly sliced prosciutto.

Place the chicken on a sheet tray and finish the cooking process by baking at 350 for 20 minutes.

While this cooks, make the sauce. In a skillet over medium heat, heat the 2 tablespoon olive oil.

Add the leeks, onions, and garlic. Saute for 3-5 minutes.

Sprinkle with salt and stir in the parsley.

Reduce the heat and add the parmesan cheese and milk. Stir until combined and cheese is fully melted. Cover and set aside until the chicken is done.

Plate the dish by scooping the sauce onto the plate first then topping with a chicken breast.

Enjoy!