Butterfly chicken breasts & lay out flat; season with salt & pepper. In each chicken breast, add about 1/4 cup sliced strawberries, 2 green onions & about 30 gm smoked cheese. Allow green onions to stick out from both ends of the breast. Fold the breast closed & place another 30 gm cheese on top.
On your work surface, lay out 3 slices of prosciutto, overlapping slightly. Place the stuffed chicken breast at one end of the prosciutto & begin rolling. Repeat with second chicken breast. As you roll, the prosciutto will stick to itself.
Preheat oven to 375 F. Line a baking sheet with parchment paper.
Drizzle breasts with olive oil & roast for about 25 minutes or until cooked through. Place on serving dish & keep warm.
Raspberry-Pepper Sauce
In a microwave safe dish, whisk together raspberry preserve & hot pepper jelly. Heat in microwave.
Serving
Drizzle warm sauce over chicken breast & serve. This chicken is excellent with rice & steamed broccoli.