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Begin by butterfly cutting the chicken breasts and laying them flat on the cutting board. Alternatively you can place each chicken breast between 2 sheets of plastic wrap and pound the chicken out to a half inch thickness with a flat mallet.
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Season the chicken breasts with salt and pepper and rub the minced garlic over the surface of the chicken.
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Lay the prosciutto on top of the chicken, almost covering it, then cover the prosciutto with fresh basil leaves.
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Place a 1 1/2 ounce rectangular piece of fresh mozzarella at one end of the chicken and roll the whole thing up.
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The phyllo sheets I use measure about 12×18 inches which I cut in half to make 12×9 inch sheets; I use 4 of these half sheets per chicken breast.
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Brush each sheet with melted butter and stack 4 of them together.
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Place one rolled chicken breast in the center of the shorter side of the phyllo sheets near the edge.
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Bring the two longer sides on the phyllo up over the ends of the chicken breasts and then roll the chicken breast up. (Similar to the method used to make spring rolls.)
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Place the wrapped chicken breast, seam side down, on a silicone or parchment lined cookie sheet.
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Bake at 375 degrees F for about 30-40 minutes depending upon the size of the chicken breasts you use. I use a meat thermometer to test them and make sure that the temperature at the center of the chicken breasts is 175 degrees F or greater before taking them out of the oven. Let the chicken rest for 5-10 minutes before serving with the roasted fennel and tomato sauce and your favorite pasta.