1/3cupfreshly chopped basil, pesto or basil paste in a tube
Preheat the oven to 400.
If using regular chicken breasts, cut them in half horizontally through the thickest part. Place each half between two pieces of plastic wrap and flatten the chicken with a heavy object like a cast iron skillet. Repeat with all of the chicken.
In a medium bowl, add the olive oil and lemon juice. In a second bowl, add the parmesan cheese, bread crumbs, Italian seasoning, salt and pepper and stir to combine.
Dip the chicken in the olive oil and lemon juice on both sides and then into the bread crumb mixture on both sides.
Lay a half slice of provolone and one slice of prosciutto on the widest side of the chicken. Add one fresh basil leaf, or a teaspoon of basil paste/pesto if using that.
Roll up, starting at the end with the fillings and roll toward the narrow end of the chicken.
Place the rolled chicken on a greased cookie sheet or in a cast iron skillet. Spray generously with olive oil spray or drizzle with olive oil and bake until cooked through and golden--about 30 minutes.