Make a deep cut in the side of each chicken breast, almost cutting them in half widthways, and fill each one with a quarter of the garlic and herb soft cheese and 2 sun-blush tomatoes. Press together and wrap tightly with 2 slices of prosciutto to hold together.
Heat the oil in a large, heavy-based frying pan and cook the chicken, seam side down, over a high heat for 3–4 minutes on each side or until golden. Add the wine to the pan, cover with a tight-fitting lid and cook for a further 5 minutes or until tender. Serve the chicken on warmed serving plates, well seasoned with pepper and with any juices spooned over.