Pesto and cheese chicken

When my girls were born, we had very little time to cook or even eat while we raced between home, the NICU and occasionally to work. Mr. PB&C's step mom brought over so much yummy food for our freezer during their first six months and this was by far my favorite meal. She made it last year for my surprise birthday party as well.

From her cooking blog, You Can Make This!

For the sauce-
1-2 tbs olive oil
1/2 red onion, finely diced
3 (or more) garlic cloves, finely chopped
3 pork sausages removed from casings and crumbled
1 c. red wine
28 oz crushed tomatoes
2 tsp oregano
2 tsp Herbes de Provence
red chile flakes to taste
1 c. beef broth

For the chicken-
6 boneless, skinless chicken thighs (you can use chicken breasts but it won't be as tasty)
salt and pepper for seasoning
1 c. basil pesto, divided
6 thin slices of proscuitto
2 c. grated or cubed fontina or mozzarella

In a large heavy pot, heat olive oil and brown the onion and garlic over medium heat until they are soft.
Add the sausage and cook until brown.
Add the wine to delaze the pan, stirring to removed the browned bits at the bottom of the pan.
Add tomatoes and herbs and bring to a simmer.
Add the beef broth, stir again and cook on low for at least 15 minutes.

Pound the chicken very thin using a mallet.
Season both sides with salt and pepper.
Smear one side of the chicken with pesto, then top with a piece of proscuitto cut to fit the chicken and top with some cheese.
Roll up the chicken bundles and place seam side down in a large baking dish with a little sauce in the bottom.
Top chicken with a little more pesto and then cover with more sauce, top with more cheese.
Bake at 350 for 30-45 minutes.
Serve with noodles, couscous, orzo or just bread.