Chicken Rollatini

This is VERY YUMMY. :D Kind of like an Italian version of chicken cordon bleu. Similar, yet different. My kids LOVED it, and my husband and I went gaga over it. :D Serve over noodles of your choice (I chose Fettuccine and they were perfect!). Serves 4.

Chicken Rollatini (roll-uh-teenee)

4 skinless, boneless chicken breasts, cut in half
1/2 c shredded Parmesan cheese (or bottle for sprinkling)
2 cloves garlic, minced
1 Tbsp butter
4 oz thinly sliced proscuitto*
4-8 slices mozzarella cheese, enough to cover whole chicken breast
1 c white wine or chicken broth
2 Tbsp olive oil
ground black pepper, to taste

1. Preheat oven to 325 degrees. Lightly grease 9x13" baking dish; set aside.
2. Place chicken breast halves between plastic wrap and pound flat, 1/2" to 1/4" thick. Sprinkle both sides generously with Parmesan cheese. Spread 1/2 clove garlic on half of each breast. Cut butter into four equal pieces; place a piece in the middle of each breast. Cover each with a layer of mozzarella cheese and prosciutto, reserving enough prosciutto to top each breast. Roll up each breast and secure with toothpicks.
3. Combine white wine or chicken broth and olive oil. Arrange chicken rolls in dish. Place a piece of prosciutto on top of each breast and sprinkle with pepper to taste.
4. Bake for 30 minutes uncovered, or until juices run clear and chicken is no longer pink. Serve over hot, slightly buttered pasta. Pour juices from pan over chicken rolls and noodles. Serve hot.


* or super salty ham (proscuitto can be expensive, but it's unique taste makes this dish scrumptious)