Ingredients
Original
recipe makes 6 servings
6 skinless, boneless chicken breast halves
1/2 cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
1/3 cup white wine
1/4 cup olive oil
1 pinch black pepper
Directions
1.Preheat
oven to 325 degrees F (165 degrees C).
2.Pound
chicken breasts flat, and lay them on work surface. Sprinkle liberally with
Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon
butter in the center of each breast. Cover each breast with a layer of
prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on
top of the chicken. Roll up each chicken breast, and secure with toothpicks.
3.In a 9x13
inch baking dish, combine white wine and olive oil. Arrange chicken rolls in
dish. Place a small piece of prosciutto on top of each roll, and sprinkle with
pepper.
4.Bake in
preheated oven for 30 minutes, or until chicken is no longer pink, an juices
run clear.
