Stuffed Chicken without Preconceptions

Preconceptions first. Chicken that isn't "fully" cooked is bad. People who serve chicken that isn't so cooked are bad.
Recipe:
(Serves 2)
1 boneless skinless chicken breast (3/4 lb or so)
2T pecan meal
2T parmesan
scattering of marinated mushrooms
1 to 2 oz soft cheddar (I used a stout cheddar) sliced thin
salt and pepper to taste
2 oz sour cream
1/4 c dry white wine
3 - 4 thin slices prosciutto
2T ghee
4 oz frozen cooked zuchhini or summer squash
Instructions: Take one chicken boneless, skinless chicken breast (see picture immediately above) and pound it thin (see picture immediately below).
Mix sour cream, wine, and salt and pepper to taste until smooth.Sprinkle pecan meal over. Dot with mushrooms. Slice cheese and arrange (see next pic). Put grated cheese over. Put prosciutto over. Fold in half, so that if there is a stray "limb" of meat it is folded inside (see pic below).
Heat ghee in heavy pan until very hot. Saute folded chicken 4 min on each side. Plate.

Updated because I forgot about the zucchini!: Add the zucchini to the pan and saute until cooked, about 4 min. Plate zucchini around chicken.

Pour cream and spice mixture into pan and deglaze/reduce until of a nice sauce consistency. Pour over and serve (see first pic).

Eating notes: Phil was not at all amazed that rare poultry is ok and, in fact, good. For me it was a revelation. The poultry was moist and not at all gummy. It clearly was rare meat, but I didn't feel the need to snatch up the plates and rush back to the microwave. I need to think on this some more.