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3 Boneless Skinless Chicken Breasts
2 Tbsp Minced Parsley
1 Tbsp Minced Oregano
Salt & Pepper, to taste
1 cup Herb Cream Cheese, softened
6 slices Thin Prosciutto
2 Tbs Olive Oil
Oil, for grill

Soak 9 wooden skewers and 9 pieces of cooking string, cut into 10 inch lengths. Wash and pat dry the chicken breasts. With a sharp knife, butterfly them and open them up. Cover with waxed paper, or plastic wrap, then pound with a meat tenderizer or heavy pan to flatten. Try to keep sides equal so it is a nice rectangle. Mix the minced herbs in a small bowl and rub into the chicken breasts. Divide the herb cream cheese and spread with a small spatula, across the inside of each chicken breast. Cover with the prosciutto. Roll up, jellyroll style, to make a long roll. Take a piece of soaked string and tie off about 1/3 from end, then tie off other end, then tie in center. Repeat with other two. Roll in waxed paper, or plastic, and chill for 15-30 minutes. Oil the grill with a paper towel soaked with oil, then preheat grill. Place rolls on a cutting board and unwrap. Push a skewer through the string and out the opposite side for each tie. Slice the rolls in the center, between the strings. Repeat and place all rolls on a platter. Salt and pepper, then coat with olive oil, using a small brush.
Place rolls on hot grill and allow to cook 3-5 minutes on each. They will sear and the cheese will melt. Check for an internal temperature of 160 degrees. Remove from grill, place on a platter, then cover with foil and let set 10 minutes. Remove skewers and return to platter.

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