Preheat oven to 400°F. Chop prosciutto. In small bowl, stir together prosciutto, softened cream cheese, and 1 teaspoon lemon juice. Carefully push fingers between skin and meat of chicken pieces to form a pocket; place 2 or 3 large basil leaves and some cream-cheese mixture into each pocket. Place chicken, skin-side up, in large roasting pan (about 14 by 10); sprinkle with salt and dried basil. Bake 35 to 45 minutes until juices run clear when chicken is pierced with a knife, basting occasionally with pan drippings. Remove chicken to warm platter; keep warm. Pour pan drippings into 1-cup measure; let stand a few seconds until fat separates from meat juice; skim and discard fat. Add enough water to measuring cup to make 3/4 cup; add 1 teaspoon lemon juice. Stir flour and bouillon into meat-juice mixture. To roasting pan over medium-high et, add meat-juice mixture; stir until brown bits are loosened from pan and mixture boils and thickens slightly. Pour sauce over chicken. Garnish with remaining basil. Makes 6 servings. Each serving: About 360 calories, 18 g fat, 146 mg cholesterol, 460 mg sodium. chick 6