Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper
- 4 slices of prosciutto
- 4 slices of provolone cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 1 pint cherry tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
Instructions:
1. Preheat oven to 375°F.
2. Place chicken breasts between two pieces of plastic wrap and pound with a mallet until they are about 1/4 inch thick.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. Season chicken breasts with salt and pepper and add to the skillet. Cook for 3-4 minutes per side, or until cooked through.
5. Remove chicken from the skillet and place on a plate.
6. Place a slice of prosciutto and a slice of provolone cheese on each chicken breast. Roll up and secure with toothpicks.
7. Place chicken roulades in a 9x13 inch baking dish.
8. In a small bowl, combine basil, parsley, oregano, and thyme. Sprinkle over chicken roulades.
9. In a medium bowl, combine cherry tomatoes, balsamic vinegar, 2 tablespoons of olive oil, and sugar. Stir to combine.
10. Pour tomato mixture over chicken roulades.
11. Bake for 25-30 minutes, or until chicken is cooked through.
12. Serve warm. Enjoy!