Chicken Roll Ups

4 servings

4 boneless, skinless chicken breasts, pounded to 1/4-inch
thickness (1-1/2 to 2 pounds total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound (4 ounces) boiled ham, thinly sliced
1/4 pound (4 ounces) provolone cheese, thinly sliced
1 teaspoon dried sage leaves, crushed
1/4 teaspoon garlic powder
2 tablespoons butter
1 jar (26 ounces) tomato-and-basil pasta sauce

Sprinkle the chicken breasts evenly with salt and pepper. Top
each breast half with ham, provolone, sage, and garlic powder.
Roll up and secure with toothpicks.

In a large skillet, melt the butter over medium-high heat. Brown
the chicken in the butter, stir in the pasta sauce, and bring to
a boil. Cover, reduce the heat to medium-low, and cook for 12
minutes, or until no pink remains in the chicken.