Spaghetti With Chicken

• 1/4 lb. sliced Prosciutto or cooked ham
• 1/4 c. grated Parmesan cheese
• 1/4 c. dried bread crumbs
• 2 Tbsp. minced parsley
• 1/2 tsp. dried oregano leaves
• 4 medium skinless boneless chicken breast halves
• 2 medium tomatoes
• 2 Tbsp. salad oil
• 1 (13 to 14 oz.) can chicken broth
• salt
• 1 (16 oz.) pkg. spaghetti
• fresh oregano for garnish

1. About one hour before serving:
2. Mince Prosciutto.
3. In small bowl, stir together Prosciutto, Parmesan cheese, bread crumbs, parsley and dried oregano.
4. Holding knife parallel to work surface and starting from a long side, cut each breast in half, cutting almost but not all the way through.
5. Spread halves open.
6. With meat mallet, pound chicken evenly thick.
7. Sprinkle each breast half with 1 heaping tablespoon Prosciutto mixture; reserve remaining mixture.
8. Starting from a long side, roll each breast half jelly-roll fashion.
9. Secure with toothpicks.
10. Cut core from each tomato.
11. Place tomatoes in boiling water for 10 seconds. Cool under running cold water.
12. Peel and dice tomatoes; set aside.

parmesan cheese, bread crumbs, parsley, oregano, chicken breast halves, tomatoes, salad oil, chicken broth, salt, spaghetti, fresh oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515725 (may not work)