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| This scrumptious stuffed chicken breast entree! Mix up the fillings by substituting your favorite cheeses, thinly sliced meats, and herbs - and small amount of prosciutto isn't gonna hurt you, so splurge a little! |
INGREDIENTS: (Serves 4)
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)
PREPARATION
·
Preheat oven to 450°F.
·
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.
·
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°F, 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.
BON APPETIT!
