Prosciutto-Stuffed Chicken with Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mix up the fillings by substituting your favorite cheeses, thinly sliced meats, and herbs. 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:
1. Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4 thick. Season on all sides with salt and pepper.
2. Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2 border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2 border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
3. Preheat oven to 450°F. 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°F, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.
4. 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.
5. Cut off and discard twine. Cut chicken into 1/2 slices. Drizzle mushroom sauce over.
6. Per serving: 540 calories, 28 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
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