What you need:
- 1 pkg. skinless, boneless chicken breasts
- Thinly sliced prosciutto (you will need 1 to 2 per breast)
- Gruyere cheese, cut into 1/2-inch wide/tall French fry shapes
- Salt and pepper
- Dried basil
- Dried oregano
- Dried Italian seasoning
- Garlic powder
- 2 Tbsp. extra virgin olive oil
- Pasta sauce of your choice
- Fresh basil, for garnish
Directions:
- The chicken breasts I buy are usually pretty thick, so I always have to cut mine in half to make them thinner to begin with. Use your best judgement here! You will want to make your chicken breasts as evenly flat as you can.
- Season with salt (lightly), pepper, dried basil, oregano, Italian seasoning, and garlic powder.
- Roll a piece of prosciutto around piece of gruyere. Place it on one end of the chicken breast and roll up. Use toothpicks to secure it. Season the outside, if desired.
- Heat a few tablespoons of oil in a cast iron (or other oven proof) skillet. Add chicken and sear to a golden brown on each side. You may have to use tongs to get this part done.
- Remove from heat and add about a cup of sauce over the top of the chicken.
- Move skillet to a preheated 400* oven and bake for about 20 minutes or until internal temperature reaches 160 to 165 degrees.
- Remove from oven and let sit for about 5 minutes.
- Slice chicken into thick pinwheels. Serve topped with extra sauce from the pan and fresh basil. Serve immediately.
Recipe from Menu Musings of a Modern American Mom