Prosciutto-Stuffed Chicken Breasts with Mushroom Sauce

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!