STUFFED CHICKEN ROLLS

4-6 boneless chicken breast halves, lightly pounded
4 oz. prosciutto, sliced
4 oz. mozzarella cheese, sliced
dry bread crumbs
1 beaten egg
4 Tbsp. cooking sherry
4 Tbsp. butter, melted
salt and pepper


Preheat oven to 350 degrees.

Lay flattened chicken breasts on a flat surface. Place a slice of prosciutto on each, and top with a slice of mozzarella. (Use all the prosciutto and cheese). Roll up and secure with toothpicks. Dip the rolls into the beaten egg, making sure to get all surfaces. Place in a casserole so that none are overlapping. Sprinkle with the bread crumbs, trying to get as much to stick to all surfaces as possible.

Melt the butter in a microwave-safe measuring cup, and add the sherry. Stir to combine. Pour evenly over chicken. Season with salt and pepper to taste. Bake for 20-25 minutes, or until chicken is cooked through. Serve immediately.