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1
Preheat oven to 350F
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2
Place chicken breasts between two layers of wax paper and pound with a meat mallet to 1/4-thick cutlets.
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3
Heat 2 teaspoons of the olive oil in a small skillet over medium-high heat.
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4
Add the mushrooms and saute until lightly browned, 2 to 3 minutes.
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5
Season with salt and pepper, to taste; let cool.
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6
Arrange one slice of prosciutto over each cutlet.
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7
Sprinkle fontina cheese over prosciutto, dividing it equally.
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8
Mound one quarter of sauteed mushrooms in the center of each cutlet.
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9
Fold the long sides of the cutlet toward the center, then roll up, enclosing the mushroom filling.
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10
Tie the chicken rolls with kitchen twine and place them seam side down on a small baking pan that has been lightly oiled.
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11
Rub the chicken roll with 2 teaspoons of the olive oil and season with salt and black pepper to taste.
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12
Bake for 25 minutes or until chicken is cooked through.
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13
(Internal temperature should register 165 F when measured with a meat thermometer.)
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14
Meanwhile, heat the remaining 2 teaspoons of olive oil in a small skillet over medium-high heat.
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15
Add the garlic and saute until golden.
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16
Add the tomatoes and cook for 2 minutes.
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17
Stir in the basil and season with salt and black pepper to taste.
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18
When the chicken is ready, remove the twine and slice each roll into 1/2 inch thick slices.
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19
Fan the slices out on four individual dinner plates and serve each with a spoonful of the tomato-garlic sauce.
