Authentic Italian Chicken Rollups

• 4 small boneless skinless chicken breasts
• 4 slices volpi prosciutto
• 14 cup pesto sauce (fresh made or store bought)
• 2 sun-dried tomatoes, chopped
• 2 tablespoons parmesan cheese, grated
• 1 egg, lightly beaten
• 1 cup Italian seasoned breadcrumbs
• 2 tablespoons olive oil
• salt and pepper

1. Preheat oven to 350 degrees.
2. Mix pesto, sun-dried tomatoes and parmesan cheese together.
3. Pound chicken breasts between 2 pieces of moistened plastic wrap until 1/4 - 1/2 inch in thickness.
4. Then add salt and pepper to taste.
5. Spread the pesto mixture evenly on all 4 chicken breasts.
6. Top pesto mixture with 1 slice of prosciutto.
7. Roll up each chicken breast so prosciutto is in the center and secure with a toothpick.
8. Dip each chicken breast in egg, then roll in bread crumbs to coat.
9. Spread 1 tbsp olive oil on a baking sheet, place chicken on sheet, seam side down and drizzle with remaining tbsp of oil.
10. Bake for 35-45 minutes or until chicken is no longer pink.

chicken breasts, volpi prosciutto, pesto sauce, tomatoes, parmesan cheese, egg, italian seasoned breadcrumbs, olive oil, salt

Taken from www.food.com/recipe/authentic-italian-chicken-rollups-418932 (may not work)