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1
In a small saucepan, whisk together 2 tablespoons of Dijon mustard, balsamic vinegar, brown sugar, salt and water.
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2
Heat saucepan over medium heat and let simmer for 25-30 minutes until thick and reduced.
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3
While your sauce is simmering, preheat your oven to 425 F. On a cutting board, butterfly your chicken breast by cutting it horizontally and almost all the way through, but leaving one end slightly intact.
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4
Pound out your chicken with a meat tenderizer until 18 1/4 inch thick.
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5
Season with salt and pepper.
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6
Take the remaining 2 tablespoons of the Dijon mustard and spread it on the 2 flattened pieces of chicken, leaving about 1/2 inch along the border.
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7
Layer half of each ingredient on top of each flattened piece of chicken in this order: prosciutto, salami, mozzarella, fresh basil, garlic.
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8
Roll up the chicken starting from a long end, making sure that you roll it tightly.
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9
Wrap it with kitchen string or hold together with toothpicks.
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10
When the sauce is done simmering, remove pan from heat and let it sit for at least 15 minutes.
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11
Combine the butter and the canola oil in an oven safe saute pan over medium heat.
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12
Once butter is melted add the chicken roll-ups and continue rotating with a pair of tongs until brown on all sides, about 6-8 minutes total.
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13
Transfer the pan to the oven and bake at 425 F until the chicken reaches an internal temperature of 162-165 F, about 10-12 minutes.
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14
Remove from oven and transfer to a platter.
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15
Cover it loosely with a sheet of foil and let the chicken rest for 15 minutes.
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16
Serve with the balsamic vinegar sauce and enjoy!
