Stuffed Chicken Breast with Vodka Sauce

From the February 27, 2012 edition of People Magazine, here's Wolfgang Puck's easy chicken recipe. We tried it and loved it!

Ingredients:

• 4 (8oz) skinless, boneless chicken breast halves
• 4 slices prosciutto
• 4 slices provolone cheese
• 3 tbsp extra virgin olive oil
• pinch of red pepper flakes
• 1 tbsp chopped fresh rosemary
• 2 tbsp white wine
• Kosher salt
• black pepper
• 1 and 1/2 cups vodka sauce
• 4 tbsp breadcrumbs
• 1 tbsp melted butter

Preheat the oven to 400 degrees.
Pound chicken to 1/4 inch thickness and season with salt and pepper.
Place 1 slice of prosciutto and 1 slice of provolone on each breast. Roll up like a jelly roll and secure with bamboo skewer or string.
Whisk together olive oil, red pepper flakes, rosemary, wine, salt, pepper and vodka sauce.
Pour sauce mixture into bottom of oven safe baking dish. Place chicken on top of sauce.
Melt butter and mix with bread crumbs - sprinkle mixture over chicken.
Cover with parchment paper and then with aluminum foil.
Bake for 20 minutes.
Remove foil and bake for another 20 minutes.
Let stand for 5 minutes before serving.

What we did differently: I used dried rosemary instead of fresh and we used Barilla Three Cheese Fromagerie red sauce instead of vodka since that's what we had on hand. We served this over angel hair pasta with roasted asparagus on the side and it was excellent!!