jar (12 ounces) roasted red peppers, drained and halved
1
cup grated Asiago cheese, divided
Hot cooked spaghetti
1. Preheat oven to 350°F. Combine tomato sauce, garlic, oregano and basil in medium bowl. Spoon 1 cup sauce into covered 3-quart casserole; set aside. Reserve remaining sauce.
2. Slice each chicken breast in half crosswise to make 8 thin pieces. Using meat mallet, pound each piece to 1/4-inch thickness.
3. Place prosciutto slice (fold in half to fit), 1 roasted pepper half and 1 tablespoon cheese on each piece of chicken. Roll up, starting from longer side. Place rolls, seam sides down, in prepared casserole. Pour reserved sauce over chicken.
4. Cover; bake 50 minutes or until chicken is no longer pink in center. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 10 minutes or until cheese is melted. Slice chicken rolls; serve with sauce over spaghetti.
Click here for printable version