Step 1

Preheat the oven to 375°F. Butterfly the chicken breasts. Season all sides with salt, pepper, garlic powder, onion powder and Italian seasoning.

Step 2

Stuff with mozzarella slices, and fresh basil, then drizzle with a bit of olive oil. Close chicken over the top of the fillings. Wrap completely with prosciutto slices. The prosciutto should stay in place but you can use toothpicks to secure it if desired. The toothpicks will also help cheese from oozing out while it cooks.

Step 3

Add chicken breasts to an oiled cast iron or casserole dish, then drizzle the tops with remaining olive oil. Bake in the oven for 20- 30 minutes, until chicken reaches an internal temperature of 165°F. Serve with more basil, and a quick arugula side salad made with tomatoes, olive oil, balsamic, and a little salt and pepper.

Step 4

Store in an airtight container for up to 5 days in the fridge. Reheat in the oven, microwave or on the stovetop.