Ingredients

• 4 oz ball Deli fresh mozzarella cheese
• 4 thin slices Deli prosciutto (2 oz)
• 4 chicken cutlets (about 1 lb)
• 4 teaspoons garlic-herb spreadable cheese
• 4 leaves + 0.5 oz fresh basil
• 8 sun-dried tomato halves
• Toothpicks
• 1 tablespoon canola oil
• 1 (24 oz) jar specialty marinara (or pasta) sauce

Steps

1. Cut cheese into 4 even slices. Arrange 4 slices of prosciutto on work surface; top each with 1 chicken cutlet. Spread 1 teaspoon spreadable cheese on each cutlet; top with 1 basil leaf, 2 tomato halves, and 1 slice mozzarella. Roll chicken tightly around filling, sealing completely. Secure seams with toothpicks (wash hands).
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken seam-side down; cook 2–4 minutes, turning occasionally, until browned on all sides.
3. Reduce heat to low. Pour pasta sauce over chicken and cover; simmer 10–12 minutes, flipping occasionally, until chicken is 165°F. Chop remaining ¼ cup basil; stir into sauce. Slice chicken and serve.

Ingredients

• 4 cups unsalted chicken broth (or water)
• 0.5 oz fresh basil
• ⅓ cup pitted Kalamata olives
• 1 cup cornmeal
• ⅓ cup light Caesar dressing
• ¼ cup grated Parmesan cheese
• ¼ teaspoon pepper

Steps

1. Bring broth to a boil in medium saucepan on medium-high. Chop olives and basil coarsely.
2. Add cornmeal gradually to broth, whisking continuously. Reduce heat to low; simmer and stir 5–6 minutes until water has been absorbed and mixture is smooth.
3. Remove pan from heat; stir in remaining ingredients. Serve.