1hr 10min · 4 servings Ingredients: • 5 (4-ounce) boneless, skinless chicken breasts, butterflied and thinned with tenderizer • 6 ounces prosciutto • 2 ounces burrata • 1/4 cup basil pesto • 4 tablespoons olive oil • 1 teaspoon salt • 4 cups marinara sauce • 5 slices shredded mozzarella • 1/4 cup basil leaves Instructions: • Line each breast with 2 to 3 slices of prosciutto, 2 tablespoons of burrata and a tablespoon of pesto. • Wrap the breast into a roll and secure with toothpicks. Season with salt, and repeat until all breasts are used. • Preheat the oven to 400 degrees. • In a large skillet on medium-high heat, add olive oil. Saute chicken involtinis for 2 minutes until the bottom is golden and a seal is formed on the roll. • Add marinara and top with cheese. • B