My friend Nicole made this for us for dinner a couple of times - it is so delicious! Believe it or not it is a Weight Watcher's recipe (bonus!) and it is six points.
4 chicken breasts
1 tablespoon fresh Basil (cut in ribbons);chopped or 1 teaspoon dried Basil (I use fresh)
1/4 teaspoon Salt
4 thin slices of prosciutto*
4 slices smoked provolone cheese*
1 tablespoon olive oil
1 teaspoon light butter
1/3 cup Marsala**
Lightly pound the chicken breasts between two sheets of wax paper with a mallet until thin but not torn. Sprinkle with the basil and salt. Top with the prosciutto and cheese slices. Roll up the chicken from short sides and secure with toothpicks. Refrigerate, covered, for 1 hour.
Heat a large nonstick skillet over medium-high heat. Swirl in the oil and butter, then add the chicken rolls. Cook until lightly browned, about 2 minutes on each side. Add the Marsala to the browned chicken rolls, bring to a boil. Reduce the heat and simmer, covered, until just cooked through, about 10 minutes. Scoop up the juice left in the pan and pour over the chicken and serve.
Nutritional info: 1 chicken roll with 2 tablespoons sauce - WWpoints: 6
*You can ask the deli person to slice only as much prosciutto and provolone as you need - it helps saves a little money.
**Nicole uses the Marsala cooking wine, she says you can get it with the vinegars. I always use Marsala Wine.