1. Preheat Oven:

• Preheat your oven to 350°F (175°C). Spread 1 tablespoon of olive oil on a baking sheet and set aside.

2. Prepare Filling:

• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the chopped shallots and cook until translucent, about 3 minutes. Add the chopped garlic, thyme, salt, and pepper; cook and stir for an additional 2 minutes. Transfer the shallot mixture to a bowl.
• Mix in the goat cheese, chopped dates, and basil until well combined.

3. Stuff Chicken Breasts:

• Using a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast to form a pocket. Carefully stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any excess cheese mixture from the outside of the chicken breasts.

4. Wrap in Prosciutto:

• Wrap each stuffed chicken breast with a slice of prosciutto, ensuring that the pocket opening is covered. Place the wrapped chicken breasts seam-side down on the prepared baking sheet.

5. Bake:

• Bake the chicken breasts in the preheated oven for 20 minutes. Flip the chicken breasts and continue baking until they are no longer pink in the center and the prosciutto is browned and crisp, about 20 more minutes.

4. Serve:

• Serve hot with your choice of sides, such as roasted vegetables or a fresh salad.