3 whole chicken breasts, skinned, boned and halved
6 paper thin slices prosciutto
9 paper thin slices Mozzarella cheese
1/4 c. olive oil
1 c. white wine
2 c. fresh tomato sauce
2 tsp. oregano
Salt and pepper to taste
1/4 c. fresh chopped parsley

Put the halved chicken breasts between 2 sheets of wax paper and flatten them until they are 1/2 inch thick.

Arrange the breasts, skin side down, and sprinkle them with salt and pepper. On each half put 2 paper thin slices of prosciutto and 3 paper thin slices of Mozzarella cheese. Turn sides of breasts over the filling, roll them and secure ends with picks.

Dust the breasts with flour seasoned with salt and pepper; brown on all sides in hot olive oil over moderately high heat.

Transfer with a slotted spoon to an ovenproof dish. Remove oil from pan and add wine; reduce the wine over high heat, scooping the brown bits that cling to the bottom of the pan, for 1 minute, then add the fresh tomato sauce, oregano, salt and pepper to taste. Simmer for 2 minutes; pour the sauce over the chicken breasts and bake at 350 degrees for 15 minutes. Garnish with fresh parsley.