Shelly's Recipe

CHICKEN ROLADE WITH TOMATO BASIL SAUCE

Category: Chicken

6 boneless, skinless chicken breasts, lightly pounded
6 thin slices prosciutto
6 tbsp Asiago cheese, crumbled
1/2 cup red bell pepper, chopped fine
2 tbsp clarified butter
1/3 cup Chardonnay

Sauce
3 fresh tomatoes, peeled and coarsely chopped
1/2 cup fresh basil leaves, loosely backed, approximately 30 large leaves
1 tbsp balsamic vinegar
White pepper
2 tbsp butter

Blanch red pepper until just tender. Lay chicken breast on cutting board and place in order for each breast 1 slice prosciutto, 1 tbsp Asiago and red bell pepper. Roll up breasts and secure with toothpicks. Heat pan to medium high; add clarified butter and roll chicken breast; saute until golden on all sides. Add wine and cover; cook approximately 2-3 minutes. Remove roulades from pan and place on warm platter.

In same pan add tomatoes, basil, vinegar and pepper. Cook on medium heat 2-3 minutes. When sauce begins to thicken add butter until incorporated. Pour sauce over roulades and serve with chardonnay.