- 4
- 10 mins
- 30 mins
Ingredients
- 4 boneless, skinless chicken breasts, 6 to 8 ounces, butterflied into large cutlets*
- Salt and pepper
- 2 tablespoons chopped sage leaves
- 8 slices prosciutto
- 1/2 pound mozzarella cheese, thinly sliced
- 1/2 cup all-purpose flour, plus 1 tablespoon
- 1/4 cup extra-virgin olive oil
- 2 tablespoons butter
- 8 baby portobello (crimini) mushrooms, sliced
- 1 cup chicken stock
Preparation
Step 1
Heat a large nonstick skillet over medium heat. Preheat oven to 400 degrees F.
Place cutlets on a plastic cutting board and season with salt and pepper. Top with chopped sage, 2 slices prosciutto each and a few thin slices of fontina. Roll tightly and secure with toothpicks. Season outside of rolls with more salt and pepper, then dredge in flour.
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter to the pan. Add chicken and raise heat to medium high. Brown the rolls evenly, 5 minutes, then place on a nonstick cookie sheet and transfer to oven to roast for 15 minutes longer.
Add another tablespoon butter to the pan and melt it. Add mushrooms to the pan and cook, stirring frequently, until just tender 3 or 4 minutes. Add flour and cook another minute. Whisk in stock. Season pan gravy with mushrooms with salt and pepper and turn off heat. Reheat with moderate flame when you remove chicken rolls from the oven and you are ready to serve.