4 boneless skinless chicken breasts
5 tsp. olive oil
4 oz. mushrooms (porcini, cremini or shitake) thinly sliced
4 thins slices prosciuttto
3/4 Cup fontina cheese grated
1 small garlic clove thinly sliced
8 oz plum tomatoes peeled, seeded and chopped
1 tsp. fresh basil leaves julienned
salt and pepper to taste
Pound chicken breasts to a thickness of 1/4 inch.
Heat 2 t. of the oil in a skillet. Add the mushrooms and saute until they begin to get a little color. Season with salt and pepper and set aside to cool.
Arrange 1 slice pf prosciutto on each chicken breast. Sprinkle with the fontina cheese. Spoon 1/4 of the mushroom mixture on the center of each cutlet. Fold 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° F. Rub 2 t. 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° F.
Meanwhile, heat remaining oil in a small skillet over 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 in 4 pieces. Spoon 1/4 of the tomato sauce over each one and serve.