Item Code: REC.Chick Stuff Prosciutto

Prosciutto-stuffed Chicken with Mushroom Sauce

Additional Information

Servings 6-Apr
Cook Time 50 min
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
  • Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch 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-inch border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2-inch border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
  • Preheat oven to 450°. 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°, 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-inch slices. Drizzle mushroom sauce over.
  • Recipe by Bon Appetit Test Kitchen
  • Photograph by Romulo Yanes

Prosciutto-stuffed Chicken with Mushroom Sauce

Prosciutto-stuffed Chicken with Mushroom Sauce

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Product Description
Prosciutto-Stuffed Chicken With Mushroom Sauce:
A weeknight chicken dish that's elegant enough for a dinner party.
 
 
Italco carries several of these ingredients. Please see "Related Items" to the right for ingredients used in this recipe.