- Place one piece of the chicken breast on a plastic cutting board and hold it flat with the palm of your non-knife hand. Using a sharp chef’s, boning, or fillet knife, slice the chicken breast horizontally making sure both halves are of even thickness.
- Using a kitchen mallet or wide cleaver, pound each slice of chicken between two pieces of waxed paper until thin but not torn, about 1/4-inch thick. Lay each piece out on a clean working surface.
- Add pesto, cheese and prosciutto to one chicken. Season the chicken with salt and pepper.
- Divide the pesto among the 4 pieces of chicken, spreading it out thinly with a spoon. Next, add a layer of prosciutto and then a layer of the cheese.
- Roll up one of the layered chicken pieces tightly and then dredge the entire outside of the involtini in the flour, then the egg, and last the Italian breadcrumbs.
- Secure the involtini with the rosemary branch by pushing it right through the entire roll until it comes out of the other side of the roll. Repeat with the last four rolls.
- Heat an oiled skillet to medium high heat and cook the involtini in batches until golden brown and almost cooked through – about 3 minutes per side. Don’t worry if they are not cooked through because they will have another opportunity to cook through in the tomato sauce.
- Remove the involtini from the skillet and keep them warm while you prepare your skillet with tomato sauce. Add the tomato sauce to the skillet until heated through. Add the involtini back to the skillet and nestle them into the sauce.
- Continue to cook until the chicken is cooked through, about 10-15 minutes or until a meat thermometer inserted into the involtini’s centre registers at 165 degrees Fahrenheit.
- Serve hot with more tomato sauce and freshly torn basil.
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