Chicken Rollatini

I'm always looking for new inspiration for spicing up chicken breast. This simple Italian dish is a unique twist on chicken saltimboca or chicken cordon bleu. If you've never used prosciutto (Italian cured ham), it's easy to find in most grocery stores - typically in the deli section - and lends a distinctive flavor.

4 boneless, skinless chicken breasts

6-8 slices prosciutto (Italian cured ham)

1/3 c. shredded mozzarella

¼ c. grated parmesan

½ c. white wine

3 small pads butter

Olive oil for drizzling

8 toothpicks

Season with:

                Salt, pepper, basil, garlic powder

Preheat oven to 325 degrees. Pound chicken breasts to ½” thickness (a mallet or the side of a hammer work well). Season each side of the chicken with salt, pepper, basil, and garlic powder. Lay chicken flat and layer a sprinkling of parmesan, a slice or two of prosciutto, and mozzarella. Roll chicken into a pinwheel and secure with toothpicks. Place each roll-up into a baking dish. Tear of bits of leftover prosciutto and sprinkle over the drop; drizzle with olive oil. Pour wine over the top, sprinkle with parmesan, and add 3 small pads of butter to the dish. Bake, covered for 30 minutes. Uncover and bake an additional 10-15 minutes.

**For a great side, prepare angel hair pasta and season with basil, salt, pepper, parmesan, lemon juice, and a splash of white wine.