Place chicken breasts between two sheets of plastic wrap and pound with a mallet or rolling pin until evenly about 1/2 inch thick. Visual cue: chicken appears uniformly flattened with no peaks or valleys.
Season the chicken on both sides with salt and pepper. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil shimmers and nearby food sizzles, add the chicken breasts. Cook until golden brown on the first side, about 4-5 minutes, then flip and cook the other side until the internal temperature reaches 165°F or the juices run clear. Visual cue: golden crust forms, and chicken is cooked through.
4 pieces boneless chicken breasts
Remove chicken from skillet and set aside. Reduce heat to medium. In the same pan, arrange a slice of mozzarella on each chicken breast. Cover the skillet and cook for 2-3 minutes until the cheese melts and becomes glossy. Visual cue: cheese is gooey and slightly bubbling when the lid is lifted.
4 pieces boneless chicken breasts
Lay two slices of prosciutto on a clean surface and top each with a basil leaf. Place a cheese-topped chicken breast on top, then wrap the prosciutto slices around the chicken, overlapping slightly to secure. Visual cue: prosciutto is tightly wrapped around the chicken, covering the cheese fully.
4 pieces boneless chicken breasts
Return the wrapped chicken to the skillet, seam side down, and cook for an additional 2-3 minutes over medium heat to allow prosciutto to crisp slightly. Visual cue: prosciutto is lightly browned and crispy around the edges. Alternatively, transfer to a baking sheet and bake at 400°F for 10 minutes for crispier prosciutto.
4 pieces boneless chicken breasts
Transfer the finished chicken to a plate, garnish with additional basil if desired, and serve immediately. Visual cue: chicken is juicy, prosciutto is crispy, and cheese is oozing slightly at the edges.
