6 boneless, skinless chicken breast halves (about 1-1/2 lbs.), pounded 1/4 inch thick
6 thin slices prosciutto or boiled ham
6 thin slices provolone cheese
1 Tbsp. Bertolli® Classico™ Olive Oil
1/4 cup Italian seasoned dry bread crumbs
1 jar Bertolli® Alfredo Sauce
Preheat oven to 400°. Season chicken, if desired, with salt and ground black pepper. Top each chicken breast with slice of prosciutto, then cheese; roll up and secure with wooden toothpicks. Brush chicken with Olive Oil, then coat with bread crumbs. Arrange chicken on baking sheet.
Bake until chicken is thoroughly cooked, about 25 minutes.
Meanwhile, heat Sauce in medium saucepan. Spoon heated sauce onto serving platter. Slice chicken rollatini and arrange over Sauce. Serve, if desired, with hot cooked rice or pasta.
Cost per recipe*: $23.44.
Cost per serving*: $3.91.
*Based on average retail prices at national supermarkets.