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fresh/stuffed - Ham + Cheese Chicken Rolls

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fresh/stuffed - Ham + Cheese Chicken Rolls

4 boneless skinless chicken breasts
5 Tablespoons Olive oil
4 ounces thinly sliced
...(porcini, cremini or ****ake) mushrooms
4 thin slices prosciutoto
3/4 cup grated Fontina cheese
1 small thinly sliced garlic clove
8 ouces plum tomatoes peeled, seeded and chopped
1 teaspoon fresh basil leaves julienned
salt and pepper to taste

Pound chicken breasts to a thickness of 1/4 inch.
Heat 2 teaspoons of the oil in a skillet. Add the
mushrooms and saute until they begin to get a little
color. Season with salt and pepper. Set aside to cool.
Arrange 1 slice of prosciutto on each chicken breast.
Sprinkle with the fontina cheese. Spoon 1/4 of the
mushroom mixture on the center of each cutlet.
Fold about 1/3 of the long end of the cutlet toward
the center. Then roll up enclosing the mushroom filling.
Tie the rolls with kitchen string. Place them seam side
down in a small baking dish that has been lightly oiled.
Heat oven to 350 degrees F. Rub 2 teaspoons oil on the
outside of the chicken rolls. Season to taste with salt
and pepper. Bake for 25 minutes or until the chicken
reaches an internal temperature of 165 degrees F.
Meanwhile, heat remaining oil in a small skillet over a
medium/high heat. Add the garlic and saute until light
golden brown. Add the tomatoes and cook for 3 minutes.
Stir in the basil. Add salt and pepper to taste.
When the chicken is ready, remove the string. Cut each
piece of chicken into 4 pieces. Spoon 1/4 of the tomato
sauce over each serving.
Makes 4 servings.