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1
Preheat the oven to 350F.
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2
Using a meat pounder, flatten each chicken breast to a thickness of 1/4 inch and arrange them on your work table with the smooth outer side down.
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3
Season each breast lightly with salt and pepper and a pinch of the basil.
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4
Place about 2 tablespoons of the grated mozzarella in the center of each breast, leaving a 1/2-inch margin all around.
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5
Lay a slice of prosciutto over the cheese.
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6
Fold the breasts lengthwise, place on a platter, and set aside.
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7
S. Beat the eggs in a medium bowl.
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8
Put the bread crumbs in a pie plate.
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9
Dip each chicken bundle in the egg and then dredge it in the bread crumbs, holding it carefully to keep it from unfolding.
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10
Gently shake the bundle to release excess bread crumbs, then place it back on the platter, seam side down.
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11
Place a large frying pan on medium-high heat and let it get hot, about 45 seconds.
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12
Add 1 tablespoon of the olive oil to the center of the pan and place 1/2 tablespoon of the butter in the pool of oil.
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13
When the butter stops sizzling, spread it around the pan and add 4 of the breasts, seam side down.
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14
Cook until the bottoms are lightly browned, about 2 minutes.
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15
Turn and cook 2 minutes more.
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16
Transfer these bundles to the baking pan.
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17
Wipe out the frying pan with a paper towel and repeat with the remaining oil, butter, and breasts.
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18
Place the chicken in the oven and bake until firm and springy to the touch, about 8 minutes.
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19
While the chicken is baking, heat the tomato sauce in a small saucepan.
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20
Wash and dry the platter and arrange the cooked breasts on it.
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21
Top each one with a bit of tomato sauce and a sprinkling of parsley.
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22
Serve immediately.
