Sun-Dried Tomato Chicken Rolls

Please forgive the blurry pictures.  My camera battery died  and I tried using A.J.'s camera which I don't know how to work or set.  I know how to charge the battery and that's about it.  Don't let the shoddy photography fool you, wait until you see how to make these; you will adore them!

4 boneless skinless chicken breasts, butterflied and pounded thin or 8 chicken cutlets pounded thin.

1 Five ounce jar sun-dried tomato pesto

1 cup shredded mozzarella cheese

4 slices prosciutto, cut in half

Extra virgin olive oil

Salt and pepper

2 teaspoons Italian seasoning blend (salt, pepper, garlic powder, Asiago cheese, basil, and onion powder)

1 cup chicken broth

8 wooden toothpicks

Preheat oven to 350 degrees F

Lay out the chicken cutlets and season both sides with salt and pepper.  One one side of the chicken, spread a generous but thin layer of the sun-dried tomato pesto within a 1/4" of the edge of the cutlet.  On top of the pesto, place one of the half slices of prosciutto and then a generous, but thin layer of the mozzarella cheese. 

Roll the cutlet beginning with the thin end or small end in a coil and secure with a toothpick or two.  Brush the chicken with the olive oil and place in an oven safe dish.  Sprinkle each chicken roll with the Italian seasoning blend.  Pour the chicken broth around the edge of the dish, not on top of the chicken roll (so you don't wash the seasoning off  the chicken).  Cover the dish tightly with foil and bake at 350 degrees for 30 minutes.  Carefully uncover the dish and bake for 10 more minutes to brown the chicken.  Remove, baste with the liquid in the dish and allow to rest for about 5 minutes, then serve.