Chicken Calabrese

This chicken dish goes great with a salad with some of the yummy Fresh Tomato Salad Dressing that I posted the recipe for last week.  It has a wonderful light flavorful taste, and is perfect for a warm (or hot in my case) summer day!

Ingredients:
4 boneless skinless chicken breasts
1/4 cup sun dried tomatoes in olive oil
4 slices of prosciutto (ham works too)
4 slices of provolone (or any good white cheese)
1/8 cup of basil pesto sauce
2 tablespoons olive oil
1/2 cup white wine (or chicken broth)
1/2 cup tomato sauce
1 tablespoon fresh basil--chopped
salt and pepper to taste

Directions:
Split (also known as butterfly) the chicken breasts so that they open up kind of like a book.  It sounds hard to do, but trust me, it's not!
Open the chicken breasts up and layer: prosciutto, 1 teaspoon of pesto, 1 tablespoon sun dried tomato, and cheese.
Roll up the chicken breasts, while tucking in the sides, to completely envelope the filling. 
Secure with toothpicks or tie with baking twine if you need to. 
Put your olive oil into a deep skillet and brown the chicken rolls on both sides.
Add the wine (or chicken broth), tomato sauce, basil, salt, and pepper to the skillet. 
Simmer about 30 minutes.   
Enjoy!

I love to make some crusty garlic bread, a salad, and some steamed veggies to go with this.  You can also play with the filling and it will still turn out great!  You can add mushrooms or bacon, or whatever else you have on hand just to change it up a bit.  Cooking these in the wine sauce keeps the chicken moist, and gives it such great flavor!  Yummy!