good for beginners. not many ingredients. looks fancy.
2 cups store-bought Marinara Sauce
2 boneless, skinless Chicken Breasts
4 slices Prosciutto
1 cup Chard Leaves (finely chopped)
1/2 cup shredded Mozzarella
Salt & Pepper
Heat Marinara Sauce in a skillet on MEDIUM heat.
Evenly butterfly the Chicken Breasts (see photos below)
Place a layer of plastic wrap on a cutting board. Lay the butterflied breasts on the plastic. Place another sheet of plastic wrap over the breasts and pound them with a meat mallet until they're 1/4 inch thick and even. Remove the top layer of plastic wrap.
Place 2 slices of Prosciutto on each breast, spread out. Cover each with equal amounts of Chard and Mozzarella. Season with Salt & Pepper.
Roll each one closed and tie in multiple places with Twine. Season the outsides with Salt & Pepper.
Add the chicken rolls to the pan of sauce, cover, and simmer for about 15 minutes. Remember to turn them every couple of minutes during the cooking process. Once they reach 165° F inside, transfer them to a cutter board to rest for 5 minutes and then cut the twine and slice into bite-sized rolls and serve with the sauce.