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2 cups prepared marinara sauce
2- 8-ounce boneless skinless chicken breasts, trimmed
4 thin sliced prosciutto
1 cup finely chopped chard leaves (without stems) I went to the grocery store, but they didn't have chard so I bought spinach
1/2 cup shredded Mozzarella cheese
1/4 teaspoon freshly ground black pepper
1. Add sauce to a large skillet, cover and place over medium heat to start warming.
2. Cut a horizontal slit along the long, thin edge of each chicken breast, cutting nearly through to the opposite side. Open each so it forms two flaps, hinged at the center. Cover with a large piece of plastic wrap and pound with the smooth side of a meat mallet to an even 1/4-inch thickness. Layer 2 slices of prosciutto, 1/2 cup chard and 1/4 cup mozzarella on each breast. Starting from the long side, roll closed. Tie the ends with kitchen string and tuck them in to keep the filling from falling out. Sprinkle each roll with pepper
3. Add the rolls to the warm sauce; cover and simmer, turning occasionally until an instant-read thermometer inserted into the center of the rolls registers 165 degrees F, about 15 minutes. Transfer to a clean cutting board and let rest 5 minutes. Remove the string and slice the rolls crosswise. Serve with the sauce. I made some pasta to serve with it.