adapted from nomnompaleo.com
4 sun-dried tomato halves
4 boneless skinless chicken breasts (6-8 oz each)
salt
freshly ground black pepper
1/4 cup mayonaisse
2 Tbsp minced fresh basil
8 slices prosciutto
1 Tbsp olive oil
2 cups marinara
Place the tomatoes in a bowl and cover with boiling water to rehydrate, about 10 minutes. (If you’re using oil packed sun-dried tomatoes, simply drain them.) Set aside tomatoes while you prepare the chicken.
Preheat oven to 425F with the rack in the middle.
Pat chicken breasts dry with paper towel and smash with a meat pounder until 1/4-inch thick. Sprinkle both sides of breasts with salt and pepper, and place the breasts skin side down.
Drain softened tomatoes and squeeze out any excess water. Finely mince tomatoes. In a small bowl, combine the chopped tomatoes with mayonnaise and basil. Divide the flavored mayonnaise between the flattened chicken breasts and spread over the breast, leaving a 1/2-inch edge.
Carefully roll each breast to form a cylinder. Wrap 2 pieces of prosciutto around each breast and secure with 2 toothpicks.
Place on a parchment paper-lined baking sheet. Brush with olive oil before placing in the oven. Bake for 18-22 minutes, or until the thickest part registers 160F.
Rest the chicken for 5 minutes while you heat the marinara sauce. Slice the chicken and place on top of the sauce.
Serving suggestions: omit the marinara and serve with two different veggies like asparagus and whipped sweet potatoes, broccoli and mashed potatoes, etc.