Stuffed Chicken Dinner

Stuffed Chicken

6 chicken filets
12 slices prosciutto
2 cups sundried tomato halves
1 jar seedless olives
3 cups white mushrooms
1/3 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 Tbsp olive oil
salt
black pepper
shredded mozzarella cheese

Use a food processor to blend together the tomatoes, olives, mushrooms, parsley and basil. Add the olive oil to form a thick paste. Season with salt and pepper. Pound filets thin. Lay down two strips of prosciutto, then a breast, spread the breast with a thick layer of paste, then roll like a blanket. Place in a greased pan. Repeat for all six filets. Cover with foil and bake at 400 for 30 - 40 minutes. Remove foil and broil for 1 - 3 minutes (until prosciutto begins to brown). Sprinkle cheese over rolls and broil for 1 - 2 minutes more. Serve over pasta with tomato sauce.