Chicken Breast with Prosciutto, Provolone and Rosemary

By á-47179

Very easy to make and very good

Ingredients

• 4 chicken cutlets pounded thin
• 4 slices prosciutto
• 4 slices provolone or fontina cheese
• 1/4 cup oil
• 2 Tablespoons white wine
• Pinch of hot chili flakes
• 1 Tablespoon chopped fresh Rosemary
• Salt and fresh pepper to taste
• 12 ounces tomato sauce
• 4 Tablespoons buttered bread crumbs
• Basil for garnish

Preparation

Step 1

Place one slice of prosciutto and cheese on each cutlet. Tuck in the sides and roll up jelly roll fashion and tie closed.

In medium siae bowl add olive oil, chili flakes, rosemary, white wine, salt and paper and the tomato sauce and whisk the pour into a baking dish. Place rolled up chicken on top of the sauce. Sprinkle top of chicken with buttered bread crumbs and cover with parchment paper and place in a 350 degree oven for 20 minutes. Remove parchment and continue to cook until bread crumbs are golden brown.

Remove from oven and allow to sit about 5 minutes. Then top with fresh basil.