Chicken Stuffed with Prosciutto and Muenster Cheese

4 chicken breasts, skin on
1 ounce chopped garlic
1 tablespoon dry sage
1 teaspoon black pepper
¼ teaspoon salt
6 ounces thinly sliced prosciutto ham
6 slices Muenster cheese
16 fresh basil leaves

Carefully remove skin and put off to the side. Take each chicken breast and pound slightly. Season each breast with the sage, pepper and salt. Carefully layer prosciutto over seasoned chicken.

Carefully layer cheese over the ham. Top with layered basil leaves and roll each breast into a roulade. Place chicken skin carefully over the roulade, wrapping tightly. Place in a 350-degree oven for 20 minutes; remove from the oven and let rest for 10 minutes. Remove skin and slice chicken into medallions.

Serves 2