Prosciutto-Stuffed Chicken with Mushroom Sauce

Mix up the fillings by substituting your favorite cheeses, thinly sliced meats, and herbs.
Prosciutto-Stuffed Chicken with Mushroom Sauce
Prosciutto-Stuffed Chicken with Mushroom Sauce

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    skinless, boneless chicken breasts (about 2 pounds)

  • Kosher salt, freshly ground pepper

  • 8

    thin slices prosciutto

  • 8

    thin slices provolone cheese

  • 32

    fresh basil leaves

  • 3

    tablespoons unsalted butter, divided

  • 1

    tablespoon vegetable oil

  • 4

    cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces

  • 2

    cups low-sodium chicken broth

  • 1

    teaspoon red wine vinegar

  • 2

    tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)

Directions

Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch thick. Season on all sides with salt and pepper. Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2-inch border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts. Preheat oven to 450°. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes. Scrape drippings and any melted cheese from skillet; discard. Set skillet over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper. Cut off and discard twine. Cut chicken into 1/2-inch slices. Drizzle mushroom sauce over.

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