I know it’s Meatless Monday for some, but not here, not today. Nope today, we are gonna be doing prosciutto-stuffed chicken, a recipe I’ve had bookmarked forever. And one I made several weeks back and it has since been on repeat. That’s right, it’s now in our dinner rotation, sans the mushroom sauce, since my boys are not fans of its earthy flavor.
I am the only one in my family that loves mushrooms. Gah! Well, maybe the little one will love them like me.
In fact ever since Matt started his food blog, Cole has drifted to his side of cooking, which makes me the picky eater of the family. Gah!
Seriously, eating solo on this dish here, here and here is lonely. The only good part is always having leftovers. But to keep the “lonely eating” at a minimum, I throw in meaty dishes like this that I know will be a pleaser.
The downside – no leftovers. Wah.
- Recipe adapted from Bon Appetit
- 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 crimini, chanterelle, torn or chopped into small pieces
- 2 cups low-sodium chicken broth
- 1 teaspoon red wine vinegar
- 2 tablespoons mixed chopped fresh basil and chives
- Fillet chicken breasts horizontally. Open breast in half and pound to 1/4-inch thickness. 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. Layer with prosciutto, 2 slices provolone and 8 basil leaves, maintaining 1/2-inch border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
- Heat oven to 450°. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, about 8-10 minutes. Transfer skillet to oven and bake until instant-read thermometer inserted into center of roulades reads 165°, about 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. Place 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, about 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.