In a medium bowl, mix the filling ingredients together.
Prepare the chicken by placing one hand on top of the breast to keep it steady. Insert a sharp knife in the middle of the thickest section. Cut a slit roughly 5cm long. Continue to run the knife into the breast until it’s three-quarters of the way through, to create a cavity. Fill with two tablespoons of cheese mixture. Thread a small bamboo skewer through the breast to enclose the stuffing.
Once the chicken is stuffed and secured, gently lift the skin. Push a piece of prosciutto under the skin. Lightly coat the chicken with oil, salt and pepper on all sides. Return to the fridge to set for an hour.
To prepare the Pulse for roasting over medium heat (210°C-240°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed.
Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to medium for roasting over medium heat.
Cook the chicken skin side down, over for 10 minutes. Turn the chicken over and continue to cook for another 10-15 minutes, or until it has reached an internal temperature of 71°C, then remove from the barbecue. Allow to rest for 5 minutes before slicing. While the chicken is resting the chicken will continue to cook, and should reach 74°C.