Prepare your grill for direct cooking over medium heat.

For each piece of chicken, use about 12 inches of plastic wrap. Place chicken, smooth side down, to one side of plastic, about 2 inches from edge. Fold remaining plastic over the chicken leaving an inch or so from the folded edge. Starting from thick side, gently pound chicken with a heavy skillet to about 1/4 inch thickness.

Season each pounded piece of chicken evenly on both sides with the salt, garlic powder and pepper.

Lay one slice prosciutto on each piece of chicken. Top with 2 halves of provolone and 2 basil leaves. Carefully roll up the chicken, keeping it snug as you work. Tie each roll with 2 pieces of butcher's twine. Lightly brush each roll with extra virgin olive oil.

Brush cooking grates clean. Grill the chicken over direct medium heat, with lid closed as much as possible. Grill for about 12 minutes, turning each roll one quarter turn every three minutes so all sides get golden. Remove chicken from grill and let rest for 3-5 minutes before removing twine to serve.

While chicken is grilling, warm the pasta sauce in a small sauce pan over medium-high heat.

Cut each chicken roll-up in half and serve on pools of the warm pasta sauce.