Pound your chicken breasts to an even thickness. If your chicken breasts are on the thick side, remove the tenderloin and trim the thicker underside to match the rest of the breast..

Lay the pounded breasts on a mat underside up. Season with pepper. Spread each breast with an even layer of the pesto, leaving a 1/2 inch border.

Layer the cheese on top of the pesto. leave a 1/2 inch edge all around.

Top each breast with 1 slice of prosciutto tear or fold to maintain the 1/2 inch border.

Starting at the thinner, point end, roll the chicken breast firmly but not too tightly. Secure with toothpicks as needed. Make sure you know how many and approximately where they are, trust me.

Wrap the chicken rolls with prosciutto. You can totally enrobe them or for a less salty version, wrap without overlapping..

Place in a baking dish and roast in a 350 degree oven for 25 minutes or until an instant read thermometer registers 160 degrees. Allow to rest until the internal temperature is 165. Remove all of the toothpicks

Serve with a drizzle of the pan juices if you like.