Pound chicken breasts to 1/4 inch thickness (if they are very thick, I butterfly them and then pound to make the process easier) Season both sides with salt and pepper.
Spread 1 1/2 tablespoons of pesto on the surface of each breast. Top with one slice of prociutto and 1 tablespoon of grated mozzarella.
Gently roll each chicken breast, making sure all filling is tucked inside. Secure with 2 pieces of kitchen twine (one at each end), or toothpicks.
Preheat oven to 500 degrees. Heat an ovenproof skillet over medium to medium high heat on range. Coat with olive oil and place rollatines in skillet. Cook for 2-3 minutes on each side until slightly browned.
Transfer to oven on midle rack and finish (around 5 minutes). Remove kitchen twine/toothpicks and serve.