Artichoke Stuffed Chicken Rolls

2 9 oz. jars of marinated artichokes, drained
1 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tsp. fresh garlic, minced
3 tbs. fresh basil leaves, minced
6 boned, skinless chicken breast halves
6 thin slices of prosciutto
2 tbs. olive oil
3 tbs. unsalted butter
kosher salt and fresh ground pepper

In blender combine artichoke hearts, cheese, mayonnaise, garlic, and basil and puree until fairly smooth. Set aside.
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Rinse chicken breasts under cold running water and pat dry with paper towels. Place each breast between two sheets of wax paper or plastic wrap. Using a mallet, lightly pound the chicken to a uniform thickness of about 1/8 inch. Lightly sprinkle with salt and pepper.
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Top each breast with a slice of prosciutto and trim the edges to fit the shape of the chicken. Spread a thin layer of the artichoke mixture over the prosciutto. Roll up tightly like a jelly-roll and secure lengthwise with several pieces of kitchen string.
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Preheat oven to 350 degrees. In saucepan, heat the olive oil and butter over medium heat. Add the chicken rolls and cook, turning frequently until lightly browned all over, about 5 minutes. Transfer the pan to the oven and bake for about 15 minutes. Remove the chicken from the oven and let stand until cool enough to handle.
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To serve, remove strings and slice the rolls horizontally on a slight diagonal into 1/3 inch wide pieces. Makes about 12 servings.

Recipe taken from "James McNair's Favorites Cookbook".
Note- For an additional layer of flavor, I added 1 tbs. rice wine vinegar, 1 tbs. molasses, and 2 tbs. teriyaki sauce along with the olive oil & butter to the pan before browning the chicken.

I made this recipe as an hors d'oeuvres in December and was a hit. It shows well, has lots of flavor and was a repeat request soon after.