Chicken with Pesto, Prosciutto, and Provolone
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thinly sliced chicken breast filets
prosciutto (1 piece per chicken breast filet), cut slices in half
provolone cheese (1 piece per chicken brest filet)
pesto sauce

tomato/marinara sauce (seasoned w/ garlic, oregano, basil, etc.)
parmesan cheese (optional)

skewers

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preheat oven to 350.

stack prosciutto, chicken breast filet, pesto, and provolone, roll (prosciutto side out).  
Keeping cheese side up, skewer the roll to hold it together.  

repeat for each chicken breast filet.

place in greased baking dish.

pour tomato sauce over and around the chicken rolls, and top with grated parmesan

bake until chicken is done (40 minutes?)