Place the chicken cutlets between two sheets of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin until they’re thin and even. Season both sides of each cutlet with salt and garlic powder.

In a small bowl, mix the finely chopped turkey ham with the shredded mozzarella and a pinch of oregano. Press the mixture together with your fingers to form a compact filling — it should be moldable like a soft ball.

Place a small portion of the filling in the center of each cutlet. Roll the chicken tightly over the filling, starting from the narrower end. Secure the rolls with wooden toothpicks, inserting them diagonally so they stay in place during cooking.

Heat a non-stick skillet over medium heat and add the oil or spray lightly with oil. Place the chicken rolls seam-side down and sear them for 1 to 2 minutes on each side, just enough to lightly brown the outside and seal them — avoid overcooking at this point to keep the cheese from leaking.

Once the rollatinis are sealed, lower the heat slightly and pour the marinara sauce around them in the pan. If the sauce is too thick, add a splash of water. Cover the skillet with a lid and let them cook over medium-low heat for 10 minutes.

Remove the toothpicks carefully and serve the rollatini hot, garnished with fresh basil leaves. They pair wonderfully with roasted zucchini, cauliflower rice, or a light green salad.