Abby's Chicken Rollatini
This rollatini chicken is much like chicken saltimbocca, smothered in Parmesan cheese, rolled with mozzarella and prosciutto, then baked in white wine.
skinless, boneless chicken breast halves
6
shredded Parmesan cheese
½
cup
garlic, finely chopped
1
clove
butter
6
teaspoons
thinly sliced prosciutto
4
ounces
sliced whole milk mozzarella cheese
10
ounces
white wine
⅓
cup
olive oil
¼
cup
freshly ground black pepper, to taste
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 Preheat the oven to 325 degrees F (165 degrees C).
  Use the smooth side of a meat mallet to pound chicken breasts between 2 sheets of plastic wrap to 1/2-inch thickness. Lay them on a work surface and sprinkle liberally with Parmesan cheese on both sides. Place a pinch of garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese, reserving some of the prosciutto to place on the top of chicken. Roll up each chicken breast and secure with toothpicks.
  Combine white wine and olive oil in a 9x13-inch baking dish. Arrange chicken rolls in the prepared dish. Place a small piece of prosciutto on top of each roll and sprinkle with black pepper.
  Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
