I made these for dinner last night, and they were a big hit with both of us. This is a great do-ahead dish! My inspiration was fun picnic food for Pinot & Ponies in a couple of weeks. The slices are great cold!
2 boneless, skinless chicken breasts
2 T. pesto
2-4 slices of prosciutto
8 large basil leaves
a small chunk of cheese, (gruyere, fontina, tallegio)
2 T. butter
Pound the chicken breasts into thin cutlets. Top with prosciutto, then pesto, then basil. Add a log of cheese. Roll up and tie with kitchen string, or secure with
toothpicks. I used my silicone food ties. Sprinkle rolls with salt and pepper, and brown in butter on all sides. (all of this can be done ahead). Finish chicken rolls in a 350 oven for 25 minutes.