Chicken Calabrese

1. 1

   Split or butterfly the chicken breasts. Layer prosciutto, a teaspoon of pesto, and 1 tablespoon of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.

2. 2

   In a deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil.

3. 3

   Salt and pepper as needed and simmer 30 minutes.

4. 4

   Serve with rice or polenta.

No additional tips available.