Italian Stuffed Chicken Breasts

Serves 32

20 chicken breasts
salt & pepper
thyme
marjoram
40 oz mozzarella cheese, cut into 1 oz sticks
40 thin slices prosciutto ham
oil packed, sun-dried tomatoes, drained

tomato cream sauce:
2 T butter
1/2-1 T tomato paste
2 T flour
1/4 t garlic powder
basil--1-2 T fresh, chopped, or 1/2 t dried
1/4 t salt
dash of pepper
1 c light cream or milk

Flatten chicken breasts to 1/8 in thickness. Sprinkle chicken with salt, pepper, thyme, and marjoram. Wrap each mozzarella stick with one slice prosciutto ham. place 2 sun dried tomatoes and 1 wrapped mozz. stick in the center of each chicken breast. Roll chicken breasts around filling. Place in tray, cover with plastic wrap and board.

Cooking day instructions:
Thaw completely. Bake at 350 for 35-40 minutes, basting every 15-20 minutes. Do not overbake, just until chicken is white and juices run clear. Warm up sauce in a saucepan and top chicken breasts after they have cooked. If need be, add some flour to thicken it up.