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1
Mince prosciutto.
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2
In a small bowl, stir together prosciutto, Parmesan cheese, bread crumbs, parsley, and dried oregano.
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3
Holding knife parallel to work surface and starting from a long side, cut each chicken breast half in half, cutting almost but not all the way through.
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4
Once all chicken breasts have been cut, cover your work surface with plastic wrap.
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5
Spread chicken breast halves open.
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6
Cover chicken breast with another sheet of plastic wrap to cover completely.
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7
(this will prevent chicken from tearing and will also prevent pieces from flying around).
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8
With meat mallet, pound chicken evenly thick.
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9
Sprinkle each breast half with 1 heaping tablespoon prosciutto mixture; reserve remaining mixture.
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10
Starting from a long side, roll each breast half jelly-roll fashion; secure with toothpicks.
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11
On the bottom half of tomato, (directly opposite of core), with a sharp knife, cut an X to only slice through tomato skin.
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12
Place tomatoes in boiling water for 10 seconds; cool under running cold water.
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13
Peel off tomato skin and remove core.
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14
Dice tomatoes; set aside.
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15
In a 12-inch skillet over medium-high heat, in hot olive oil, cook chicken rolls and season with about 1/2 teaspoon salt and pepper to taste until chicken is browned on all sides and loses its pink color throughout, about 10 minutes.
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16
Remove chicken to plate; keep warm.
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17
In drippings remaining in skillet over high heat, heat chicken broth and diced tomatoes to boiling, stirring to loosen brown bits from bottom of skillet.
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18
Reduce heat to low; cover and simmer for 5 minutes to blend flavors.
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19
While chicken rolls are browning, in saucepot, prepare spaghetti as label directs, using 1 tablespoon salt in water.
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20
Drain spaghetti.
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21
Toss spaghetti with tomato mixture and remaining prosciutto mixture.
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22
Discard toothpicks from chicken rolls and cut rolls into 1/2-inch thick slices.
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23
Serve spaghetti with chicken-roll slices.
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24
Garnish with fresh oregano if desired.
