• Place 1 piece of prosciutto flat on a cutting board.
• Place a thin sliced chicken breast on top of the prosciutto. (If you’re really into prosciutto, feel free to add another slice on top of the chicken breast.)
• Put 2 basil leaves flat on top of the chicken breast.
• Slice the fresh mozzarella into approximately ¼ inch slices. Cut each slice in half. Lay the two halves on top of the basil approximately ½ an inch apart.
• Gently roll up the rollatini and place seam-side down in a baking dish. Repeat with the remaining chicken breasts. Don’t worry, it’s quick and surprisingly fun.
• Drizzle your rollatinis with 2 tbsp olive oil. Bake at 375 degrees for 25 minutes until the chicken is cooked through.

Preparing your Roasted Red Pepper Tomato Sauce:

• *Pre-heat the oven to 375 degrees.
• Place the whole red bell pepper on a baking sheet and roast for 45 minutes.
• When roasted, remove the pepper from the oven, place in a bowl and cover loosely with foil. Allow the pepper to cool for about 20 minutes, then remove the skin and seeds, and coarsely chop the flesh.
• In a large saucepan, sauté the minced garlic in 1 tbsp olive oil for about 2 minutes until softened and fragrant. Add the crushed fire roasted tomatoes, chopped roasted red bell pepper, and ½ tsp crushed red pepper. Simmer for ten minutes to allow the flavors to combine.
• Pour the sauce in to a blender or food processor and puree until smooth. Salt to taste.
• Serve your chicken rollatini hot with roasted tomato sauce. Take a bow.