Flatten each chicken breast individually.  On a large cutting board, on a strong, stable surface, place the chicken breast half between two pieces of plastic wrap.  Alton suggests that we put a little water on the chicken and on top of the plastic wrap to keep the chicken from sticking and let the plastic slide around a bit.

Using a large, heavy frying pan, or a mallet, or a rolling pin, or a can of soup (or a bowling ball?), pound the chicken breast until it is about an 1/8 of an inch to 1/4 inch thick.

Add a slice of prosciutto to the chicken.  Add a slice of Fontina on top of the prosciutto.

Roll up the chicken and use a few toothpicks to secure the roll.

Add salt and pepper to taste.

Repeat for the rest of the chicken breast.

Prepare the grill for direct medium heat grilling.

Place the chicken rolls on the grill and cook each side about 4 to 5 minutes until golden brown and they reach an internal temperature of 165° F (use your instant read thermometer)