boneless/skinless chicken breasts, at least 6 oz each.
3 cups of premade stuffing
8 slices of prosciutto, sliced thin
Cranberry sauce
Preheat your oven to 350 degrees.
Butterfly each chicken breast, then open the breast and wrap in plastic wrap. Using either a kitchen mallet or rolling pin, pound the chicken to an even thickness. Repeat until all the chicken breasts are done.
Remove the chicken breasts from the plastic wrap. Put 2 slices of prosciutto on each chicken breast. Place 3/4 cups of stuffing on top of each chicken breast, leaving a 3/4" margin around the edges.
Roll each chicken breast into a log. Secure the log with toothpicks.
Bake at 350 degrees until the internal temperature reaches 165 degrees (approximately 50 minutes).
Remove from the oven, and slice each chicken roulade into 3/4" inch widths. Top with cranberry sauce.
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