1. Split or butterfly the chicken breasts. Layer prosciutto, a teaspoon of pesto, and 1 tablespoon of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling. 2. In a deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil. 3. Salt and pepper as needed and simmer 30 minutes. 4. Serve with rice or polenta. ---------------------------------------------------------------------------
Nutrition
Ingredients
