Prosciutto-Stuffed Chicken With Mushroom Sauce

Name: Prosciutto-Stuffed Chicken With Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.", "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.", "Preheat oven to 450u00b0F. 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 165u00b0F, 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"" slices. Drizzle mushroom sauce over."]

1504

kcal

Calories

Fat

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 skinless, boneless chicken breasts (about 2 pounds), Kosher salt, freshly ground pepper, 8 thin slices prosciutto, 8 thin slices provolone cheese, and more.

Yes, Prosciutto-Stuffed Chicken With Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!