Prosciutto-Stuffed Chicken with Mushroom Sauce

Prosciutto Stuffed Chicken with Mushroom Sauce

Prosciutto-Stuffed Chicken with Mushroom Sauce

What can I say? Chicken stuffed with Prosciutto, Provolone, and Basil, then covered with an amazing mushroom sauce. Amazing.
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Course: Dinner
Cuisine: American, Italian

Ingredients

Chicken

  • 4 skinless, boneless chicken breasts (about 2 pounds)
  • Kosher Salt
  • Fresh Ground Black Pepper
  • 8 thin slices prosciutto
  • 8 thin slices provolone cheese
  • 32 fresh basil leaves
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil

Mushroom Sauce

  • 2 tbsp unsalted butter divided
  • 4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
  • 2 cups low-sodium chicken broth
  • 1 tsp red wine vinegar
  • 2 tbsp mixed chopped fresh herbs (such as basil, parsley, and chives)

Instructions

  • Butterfly the breasts by slicing vertically keeping one of the long sides intact. Open the halves like a book (that's one of those things you used to carry around from class to class in high school).
    Chicken Breast, Butterflied
  • Using the smooth side of a tenderizer, frying pan, small sledge hammer, food slammer, or something else, pound the breasts until they're about ¼" thick. Do this carefully so as not to tear the breasts.
    Chicken Breast, Butterflied and Flattened
  • Sprinkle salt and pepper (to taste) over the outside (smooth side) of the breasts.
    Chicken Breast, Butterflied, Flattened, with Salt and Pepper
  • Place 1 chicken breast on a work surface, non-seasoned side up. Overlap 2 slices prosciutto on top of chicken.
    Chicken with Prosciutto
  • Top prosciutto with 2 overlapped slices provolone.
    Chicken with Prosciutto,and Provolone Cheese
  • Layer 8 basil leaves over cheese.
    Chicken with Prosciutto, Provolone Cheese, and Basil Leaves
  • Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
    Chicken Roulades Tied
  • Set a large oven proof skillet over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook until all the liquid has been removed and the mushrooms are nicely browned.
    Sauteéd Mushrooms in Skillet
  • Add 1 tbsp butter and 1 tbsp olive oil to the skillet. Add the chicken roulades (fancy, eh?) and cook until browned on all sides, 8-10 minutes.
    Transfer the chicken to a sheet pan, place in the 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.)
    Prosciutto Stuffed Chicken in Skillet
  • While the chicken is cooking, set skillet over medium-high heat and melt 1 tablespoon butter. Return the mushrooms to the skillet Season with salt and pepper; add broth and vinegar.
    Mushrooms and Broth
  • Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.
    Mushroom Sauce in Skillet
  • Remove the roulades from the oven to rest.
    Prosciutto Stuffed Chicken with Mushroom Sauce
  • Stir into the mushrooms the remaining 1 tablespoon butter and herbs; season with salt and pepper.
    Mushroom Sauce
  • Cut off and discard twine. Cut chicken into 1/2-inch slices. Drizzle mushroom sauce over the chicken and serve up the deliciousness!
    Prosciutto Stuffed Chicken with Mushroom Sauce

This fantastic chicken preparation was found on Bon Apetit. Wonderful chicken dish and well worth the cook.

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