Ingredients:

• 6 boneless, skinless chicken breast, pounded to cutlets
• 6 slices parmesan cheese about 2 ounces
• 6 slices prosciutto
• 12 basil leaves
• 1/3 cup olive oil
• 3 cloves garlic, minced
• ½ cup dry red wine
• 2-28 ounce cans diced tomatoes
• 2 T. Italian seasoning
• 2 T. dried oregano
• 2 T. dried basil
• 1 teaspoon red pepper flakes
• salt and pepper to taste

Procedure:

In a large pan, heat the olive oil and add the garlic and dry spices.

Cook for about 2-3 minutes and deglaze pan with red wine. Add the tomatoes and the remaining ingredients and cook until desired consistency. Adjust seasoning.

Meanwhile, place 1 piece each of the parmesan and prosciutto and then 2 basil leaves on a chicken breast. Starting with the narrowest end, roll the chicken breast and secure with a toothpick.

Repeat with the remaining chicken.

Place the chicken in the marinara and bake for about 20 minutes at 350 degrees.

For service, remove the toothpick from each of the chicken breasts, and let rest.

Place a small amount of marinara on a plate and cut the chicken on the diagonal and fan onto the marinara. Any unused marinara can be used with pasta as a great side.

Serves 6.