Prosciutto-Stuffed Chicken with Mushroom Sauce
1 Reviews
Prosciutto-Stuffed Chicken with Mushroom Sauce
1 Reviews
In the fresh meat case
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Prep Time: 10 min
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Cook Time: 30 min
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Serves 5
- 267
Calories
- 39G
Protein
- 1478MG
Sodium
- 4.9G
Sat.fat
- 0.6G
Sugar
In the fresh meat case
Ingredients
5 slices prosciutto, thinly sliced
5 slices provolone cheese
2 tbsp. dried sage leaves
2 tbsp. butter
1 (8-oz.) pkg. sliced mushrooms
1 tsp cornstarch
2 cups chicken broth
1 tsp red wine vinegar
5-10 toothpicks
Flatten
Preheat your oven to 450°F. Remove the chicken from the individual pouches and place the breasts on a working surface. Flatten them slightly with a meat mallet.
Flatten
Preheat your oven to 450°F. Remove the chicken from the individual pouches and place the breasts on a working surface. Flatten them slightly with a meat mallet.
Roll
Lay a slice of prosciutto and then a slice of provolone on top of each flattened breast. Sprinkle some of the sage over the top and roll each one lengthwise. Secure the roll with a toothpick or two. Place the roll on a baking sheet. Repeat with the remaining cutlets. Bake for 12 minutes.
Roll
Lay a slice of prosciutto and then a slice of provolone on top of each flattened breast. Sprinkle some of the sage over the top and roll each one lengthwise. Secure the roll with a toothpick or two. Place the roll on a baking sheet. Repeat with the remaining cutlets. Bake for 12 minutes.
Simmer
Meanwhile, in a skillet, heat the butter over medium-high heat. Add the mushrooms and cook until browned, stirring frequently, about 5 to 7 minutes. Add the cornstarch and toss to coat. Add the chicken broth and vinegar and bring the mixture to a boil. Reduce the heat and simmer for about 7 minutes, until the liquid is slightly thickened and the amount of liquid is reduced by about half.
Simmer
Meanwhile, in a skillet, heat the butter over medium-high heat. Add the mushrooms and cook until browned, stirring frequently, about 5 to 7 minutes. Add the cornstarch and toss to coat. Add the chicken broth and vinegar and bring the mixture to a boil. Reduce the heat and simmer for about 7 minutes, until the liquid is slightly thickened and the amount of liquid is reduced by about half.
Serve
For each serving, place a chicken roulade on a plate, remove the toothpicks and then slice the chicken into ½-inch slices, to show off the rolled ingredients. Drizzle the mushroom sauce over the sliced roulade.
Serve
For each serving, place a chicken roulade on a plate, remove the toothpicks and then slice the chicken into ½-inch slices, to show off the rolled ingredients. Drizzle the mushroom sauce over the sliced roulade.
Prosciutto-Stuffed Chicken with Mushroom Sauce
0 
Sounds so good.
Betty LK Price