4 Boneless skinless chicken breasts
1/4 tsp Salt
1/4 tsp Pepper
1 tbsp Dijon mustard
1/4 tsp Dried basil
1/2 cup Shredded Asiago cheese
2 tbsp Chopped fresh parsley
4 slices Prosciutto ham
Place chicken between sheets of waxed paper; using mallet or bottom of skillet, pound to generous 1/4-inch (5 mm) thickness. Sprinkle both sides with salt and pepper.
Brush mustard over tops; sprinkle with basil, cheese and half of the parsley. Starting at 1 short end, roll up. Wrap 1 slice prosciutto around each roll, keeping ends of prosciutto close to seam in chicken. Secure ends of prosciutto and seam of chicken with thick toothpicks or short skewers. (Make-ahead: Refrigerate in airtight container for up to 1 day.)
Place, seam side down, on foil-lined rimmed baking sheet; roast in 425°F (220°C) oven until chicken is no longer pink inside, about 18 minutes. Broil until prosciutto is crisp, about 3 minutes. Let stand for 5 minutes; sprinkle with remaining parsley. To serve, spoon any juices over top.