-
1
For the corn: Preheat oven to 350 degrees F. Place each ear of corn on a small aluminum foil sheet (one that is big enough to wrap up the corn) along with a sprig of rosemary.
-
2
Drizzle 1 tablespoon of olive oil onto each piece of corn and season all sides with salt and pepper.
-
3
Roll each ear of corn up tightly in the foil and place in the oven on 350 degrees F for 20 to 25 minutes or until roasted and cooked through.
-
4
Once cooked, remove the corn from the foil and set aside.
-
5
Keep the oven on.
-
6
For the chicken: After the chicken is pounded out, season all sides with salt and pepper.
-
7
Distribute the prosciutto ham, sage and cheese into 3 parts and place one part in the center of each chicken breast.
-
8
Tightly roll up each chicken breast and set aside.
-
9
Heat a large saute pan on high heat with 1 tablespoon of olive oil.
-
10
Add the rolled chicken and sear on all sides until golden brown.
-
11
Then place the chicken in a baking dish.
-
12
Finish the chicken in the oven on 350 degrees F for 10 to 15 minutes or until cooked through.
-
13
For the sauce: Place the pan that you cooked the chicken in back on the burner on high heat.
-
14
Add in 2 tablespoons of olive oil and the mushrooms.
-
15
Cook the mushrooms until they are golden brown.
-
16
Next, add the marsala and cook to reduce the amount of liquid by half.
-
17
Add in chicken stock and cook for 3 to 4 minutes on high heat.
-
18
Finish the mushroom sauce with salt and pepper.
-
19
To plate: Slice the stuffed chicken in half and place on a plate.
-
20
Pour on the mushroom sauce and serve alongside the rosemary corn.
