Prosciutto-Stuffed Chicken with Mushroom Sauce
Ingredients
The chicken
-
4
pieces
skinless, boneless chicken breasts
-
2
pounds
chicken breasts
-
8
slices
prosciutto
-
8
slices
provolone cheese
-
32
leaves
fresh basil
-
3
tablespoons
unsalted butter
-
1
tablespoon
vegetable oil
-
1
teaspoon
red wine vinegar
-
2
tablespoons
mixed chopped fresh herbs
The sauce
-
4
cups
mixed mushrooms
-
2
cups
low-sodium chicken broth
Seasoning
-
to taste
Kosher salt
-
to taste
freshly ground pepper
Instructions
- 1. Halve the chicken breasts horizontally and pound them to 1/4-inch thick. Season with salt and pepper.
- 2. Layer prosciutto, provolone, and basil on the chicken, then roll and tie with kitchen twine.
- 3. Preheat the oven to 450°F. Sear the chicken in butter and oil until browned, then bake until cooked through.
- 4. Prepare the mushroom sauce by cooking the mushrooms in butter, then adding broth and vinegar to thicken.
- 5. Remove twine from chicken, slice, and serve with mushroom sauce drizzled on top.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
540
Total fat
28g
Total carbohydrates
6g
Total protein
65g
Sodium
1440mg
Cholesterol
180mg
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