Start by trimming any excess fat from your boneless, skinless chicken breasts. Place each breast between two sheets of plastic wrap and pound them to an even thickness of about ¼ to ½ inch using a meat mallet or rolling pin.

Once prepared, lay the pounded chicken breasts on a clean surface, rough side up. Sprinkle a pinch of salt and pepper evenly over each breast. Next, spread a layer of oil-packed sun-dried tomatoes, followed by fresh basil leaves, slices of provolone cheese, and prosciutto.

From the nearest end, carefully begin to roll the chicken tightly into a neat roulade. Wrap the chicken tightly in plastic wrap and chill for at least one hour.

Heat a non-stick skillet over medium heat and add a splash of olive oil. Unwrap the chicken roulades and place them seam side up in the skillet. Sear for about 4–5 minutes until golden brown.

Carefully flip the roulades to seam side down, cover the skillet, and reduce the heat to low. Cook for an additional 15 minutes until they reach an internal temperature of 165°F (75°C).

Transfer the roulades to a cutting board and let them rest for about 5 minutes. Slice the roulades into rounds and serve alongside a fresh salad or your favorite side.