Chicken and Prosciutto Roll

Beat each chicken breast with a meat mallet to obtain uniform thickness

Cut the prosciutto slices in half and place 2 halves inside each breast

Spread 3 tablespoons of grated cheddar cheese and some rosemary sprigs

Roll up the chicken breasts carefully and secure each roll with a toothpick

Mix the remaining grated cheddar cheese with breadcrumbs

Dip each roll in the beaten eggs and then in the breadcrumb mixture. Reserve

Melt the butter in a skillet and add the olive oil

Brown the rolls on all sides and reduce heat

Cook for 15 minutes, until the chicken is cooked through

Drain the rolls, carefully remove the toothpicks, and sprinkle with coarse grated cheddar cheese

Arrange the chicken in a baking dish greased with butter and place in the preheated oven to gratinate

Serve immediately.