8 boneless skinless chicken breasts [half breasts]
1/2 cup sun dried tomatoes in olive oil
1/2 cup basil pesto sauce
8 slices ham or prosciutto
2 tbsp. olive oil
1/2 cup white wine
1/2 cup tomato sauce
1 tbsp. fresh basil, chopped
Salt & pepper to taste
Split or butterfly the chicken breasts. Layer prosciutto, a tsp. of pesto, and
tbsp. of sun dried tomatoes. Roll up the chicken breasts while tucking in the
sides to completely envelop the filling.
In a chicken fryer or deep skillet, brown the chicken rolls on both sides. In
the same skillet, add the wine, the tomato sauce and the basil. Salt and pepper
as needed and simmer 30 minutes. Serve with rice or polenta.