Italian Style Chicken Rolls

I have been going through my past recipe exchange folders and am finally trying some of the recipes. This one is from my friend Cori and we LOVED it. Ben LOVES prosciutto so it knew it would be good. I love Chicken Cordon Bleu and this is a variation of that. Next time I make it, I am going to add a Moray sauce to go over it. I think it would be even better!

4 skinless, boneless chicken breasts (I did 3 and I cut them in half so I have 2 really thin breasts. This is easier for the rolling part)

2 thin slices of Swiss cheese or provolone cheese (I used 6 pieces-I wanted more cheese)

2 thin slices of prosciutto or lean ham (I used 6)

1 tsp. paprika
6 T. bread crumbs (I used seasoned but you can do plain)
2 T. grated Parmesan cheese
1/4 tsp garlic salt (or powder)
1/2 tsp. dried oregano
1/2 tsp. dried basil
3 T. of butter (melted)

Preheat oven to 350 degrees. Pound each chicken breast to 1/4 inch thickness. (This is really easy after they are cut in half.)

Cut cheese and prosciutto slices into halves. (I did this so they were thinner but I still used 2 halves of each on each breast.)

Layer cheese and prosciutto on chicken; roll to enclose filling. Secure with toothpicks.

Mix paprika, bread crumbs, Parmesan, garlic salt (powder), oregano, and basil in a shallow dish. Dip chicken rolls in butter then roll in crumb mixture to coat.

Place rolls seam side down in a baking dish. Bake for 25 minutes or until chicken is cooked thoroughly and golden brown.

Tip: I find that when I am doing things like this, I like to put my "cooling rack" on the cookie sheet and then put the chicken rolls on it. This keeps the chicken off the sheet and cooks the bottom really well. Otherwise, the bottom often gets soggy or to brown when the butter or cheese comes out a little bit.

OPTIONAL MORAY SAUCE (Serves 4):

1 tbsp. butter
1 tbsp. flour
1 c. milk
1/3 c. Parmesan cheese
1/2 - 1 tsp. garlic powder
Salt and pepper