1. Season the chicken cutlets with salt and pepper.
2. Lay a chicken cutlet out flat on a cutting board.
3. Top with a slice of mozzarella, a slice of tomato and one or two basil leaves.
4. Roll the chicken up tightly around the tomato and basil.
5. Wrap tightly with a slice of prosciutto and place seam side down on a parchment-lined baking sheet.
6. Repeat with the five remaining chicken cutlets.
7. Heat olive oil in a non stick or cast iron pan over medium heat.
8. Add the chicken rolls seam side down to the hot oil.
9. Cook for about 3 minutes or until golden brown.
10. Turn and cook for an additional 3 minutes on the other side.
11. Reduce heat to low and cover the pan. Cook for an additional 3-5 minutes or until the rolls are cooked through and a meat thermometer reads 165 degrees at the thickest part.
12. (Alternatively you could grill them about 5 minutes per side over indirect heat, or bake them at 375 degrees (F) for about 25 minutes.)
13. Place cooked chicken on a plate or platter. Drizzle with the balsamic reduction.

NOTE:

1. You can purchase balsamic glaze in most grocery stores where you’d find the vinegar.
2. Or, to make your own, boil 1 cup of sugar free balsamic vinegar in a small saucepan on the stove until shiny and thick enough to coat a spoon. It will have reduced to about 3 Tablespoons, and takes about 8 – 10 minutes. Don’t reduce too long or it will harden like candy and you’ll have to start over with fresh vinegar.