Chicken & Poultry Dishes
Register

Prosciutto-Stuffed Chicken with Mushroom Sauce

0.0/5 rating (0 votes)
  • Ready in: prep: 50 min total: 50 min
  • Serves: 5
  • Complexity: medium

A weeknight chicken dish that's elegant enough for a dinner party.

  • 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.
Olive Cellar Gift Cards

OLIVE CELLAR GIFT CARDS...always a great idea! Buy Gift Cards Now

The Olive Cellar - Shop Online for EVOO

Our Retail Store Location

277 W Northland Ave
Appleton, WI 54911 | Map & Hours
Phone: (920) 574-2361

Get Email News

Couldn't find list with id : 6a483b1ea7