Braciola - Braciole Di Pollo (Chicken With Prosciutto)

• 4 boneless skinless chicken breasts (filet and pound flat)
• 1/4 lb prosciutto, sliced super thin
• 1 bunch parsley, finely chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated parmesan cheese or 1/4 cup parmigiano-reggiano cheese
• 2 eggs
• 1/4 cup grated provolone cheese
• 1 bunch basil leaves
• 1 tablespoon fresh rosemary
• sauce
• 3 garlic cloves, minced
• olive oil
• 2 (28 ounce) cans roma tomatoes, crushed
• 1 tablespoon basil
• 1 teaspoon salt

1. preheat oven 450 degrees F.
2. Lay chicken on flat surface season with salt and pepper.
3. place slices of ham over breasts until all is used.
4. in bowl- mix parsley, bread crumbs, cheeses, eggs, basil and rosemary.
5. layer some filling on each chicken breast on the smaller end roll up the chicken tightly and secure with butchers twine or toothpicks.
6. place in foil pouches and bake 15-20 minutes in shallow pan.
7. make sauce while roasting chicken in large pot saute garlic in olive oil for about 2 minutes.
8. add tomatoes, basil and salt let cook for about 45 minutes at a slow boil.
9. when chicken comes out quickly brown them in a little olive oil, top with sauce and serve over pasta.

chicken breasts, thin, parsley, breadcrumbs, parmesan cheese, eggs, provolone cheese, basil, fresh rosemary, sauce, garlic, olive oil, roma tomatoes, basil, salt

Taken from www.food.com/recipe/braciola-braciole-di-pollo-chicken-with-prosciutto-73391 (may not work)