Stuffed Italian Chicken with Sun-Dried Tomato Pesto

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Roasted Tomatoes:

6 Roma tomatoes, halved lengthwise

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup olive oil

Sun-Dried Tomato Pesto:

1 cup drained sun-dried tomatoes packed in oil

1 cup loosely packed basil leaves

3/4 cup freshly grated Parmesan

1/4 cup pine nuts, toasted

2 cloves garlic

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon kosher salt

1/2 cup extra-virgin olive oil

Chicken:

4 boneless skinless chicken breasts

8 slices provolone cheese

1/4 cup freshly grated Parmesan

12 slices prosciutto

Salad:

4 cups arugula

1 tablespoon extra-virgin olive oil

1/2 lemon, juiced