Trim the chicken breast of any excess fat then make a slice along the side to butterfly the chicken breast open. Be careful not to cut all the way through.
Place Chicken in a freezer bag then use a meat mallet to tenderize and flatten out the chicken. Remove the chicken from the bag and layout flat on the work surface.
Place sliced fresh mozzarella and 1 link of italiian saucage in the middle then fold over. Season with olive oil, salt, pepper and italian seasoning.
Layout 2 slices of prosciutto overlapping for each chicken breast then roll up tight to seal the chicken breast. Place on parchment paper and bake for 1 hour at 350 degrees F. Cook until the center reaches an internal temperature of 160 degrees F.
Set oven to Broil then top chicken breast with a ¼ cup of rao's marinara to each chicken breast then top with provolone and grated parmesan. Broil until cheese is melted.