2 large boneless, skinless chicken breasts - four halfs (see note)
8 oz (250 g) Asiago Cheese cut into long match sticks, about 1/4 inch thick
1/4 cup (60 ml) sun-dried tomato paste
12 large basil leaves
6 oz (176 g) thinly sliced prosciutto
Pre-heat the oven to 375 (F)
Place chcken between two pieces of plastic wrap and pound down with the botton of a Le Cruest pot so that are about 1/4 in thick. If the chicken breasts are big enough, and when pounded down they will create a piece that can be cut in half, then you can serve four with the two breasts. When I have made it, each person has had no problem eatting the since half breast.
Lay a cheese sticks along one end of one breast. Squeeze a thin line of tomoatoe paste along the cheese - don't use too much or it will overpower the chicken. Place 3-4 large basel leaves on top.
Roll up the chicken, jelly-roll fashion. Wrap the entire roll in prociutto and secure with a toothpick.
Sear the chicken in a medium-hot oven-proof fry pan until the chicken roll is crispy on all sides.
Then placed in a preheated oven at 375(F) for 20 minutes. Internal temperature should be 180(F).
Serve on chopped basil leaves.