Spaghetti With Chicken - cooking recipe

Ingredients

1/4 lb. sliced Prosciutto or cooked ham
1/4 c. grated Parmesan cheese
1/4 c. dried bread crumbs
2 Tbsp. minced parsley
1/2 tsp. dried oregano leaves
4 medium skinless boneless chicken breast halves
2 medium tomatoes
2 Tbsp. salad oil
1 (13 to 14 oz.) can chicken broth
salt
1 (16 oz.) pkg. spaghetti
fresh oregano for garnish

Preparation

About one hour before serving:
Mince Prosciutto.
In small bowl, stir together Prosciutto, Parmesan cheese, bread crumbs, parsley and dried oregano.
Holding knife parallel to work surface and starting from a long side, cut each breast in half, cutting almost but not all the way through.
Spread halves open.
With meat mallet, pound chicken evenly thick.
Sprinkle each breast half with 1 heaping tablespoon Prosciutto mixture; reserve remaining mixture.
Starting from a long side, roll each breast half jelly-roll fashion.
Secure with toothpicks.
Cut core from each tomato.
Place tomatoes in boiling water for 10 seconds. Cool under running cold water.
Peel and dice tomatoes; set aside.