Italian Stuffed Chicken Breasts

4 prosciutto slices (ok to use ham if prosciutto is unavailable)
16 fresh basil leaves
1/2 cup freshly grated mozzarella
4 skinless boneless chicken breast halves (about 1 1/2 pounds)
1 cup milk
1 1/2 cups Italian breadcrumbs
1/3 cup white wine
1/3 cup chicken broth
2 teaspoons margarine or butter

On a clean work surface, lay out prosciutto slices. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end, roll up each prosciutto slice.

Flatten chicken breasts with a rolling pin or meat mallet.
Dip each breast in  milk and then dredge in breadcrumbs.
Roll breaded chicken breast around prosciutto, securing together with toothpicks.
Place chicken in 13 x 9 baking dish.
Pour wine and chicken broth over chicken.
Dab 1/2 tsp of butter on top of each breast.

Bake at 44 for 40 min or until done.