Thursday, April 25, 2013

Prosciutto-Stuffed Chicken with Mushroom Sauce

My son asks, "Mom, what is your best talent."  I respond, "Hmm... well, it's probably cooking."  His response?  "Really, Mom?  Because I don't really like you food that much."  Parenting fail!  It's a good thing my husband and daughter like my food or I'd throw in the towel!  

This chicken is outstanding.  The prosciutto, provolone, and basil are a nice switch-up from the traditional chicken cordon bleu flavors.  The mushroom sauce is the perfect compliment, too.  My husband recently had a chicken dish at Carraba's, and he said that this was really similar to it.  Cheers!  It takes some work, but I think it's worth it.  Especially if you're going to have company over.  This will impress for sure.  Enjoy!
 Prosciutto-Stuffed Chicken with Mushroom Sauce

4 boneless, skinless chicken breasts
salt and pepper
8 thin slices prosciutto
8 thin slices provolone
32 fresh basil leaves
3 T unsalted butter
1 T vegetable oil
4 c mushrooms, torn into small pieces
2 c low sodium chicken broth
1 t red wine vinegar (I used red cooking wine)
2 T mixed fresh herbs

Halve the chicken breasts horizontally, cutting about 1 inch away from the other side.  Open the halves like a book.  Pound the chicken until it's 1/4 inch thick.  Season both sides with salt and pepper.

Place the chicken, cut-side up, on a work surface.  Place two slices of prosciutto and two slices of provolone on top, leaving a half inch border around the edge.  Roll up the chicken and tie with kitchen string.  Do the same with the other chicken breasts.

Preheat the oven to 450.

Heat 1 T of the butter and 1 T vegetable oil in an ovenproof skillet (If you don't have one, you can transfer the chicken to another dish.)  Once the oil and butter is heated, add the chicken rolls.  Brown on all sides, about 8-10 minutes total.  Place the skillet in the oven or transfer the chicken to an ovenproof dish.  Bake for  10 minutes, or until a thermometer registers 165 in the center.  Remove the chicken to a plate and let it rest for ten minutes.

Scrape any drippings or melted cheese from the skillet; discard.  Heat the skillet over medium-high heat.  Add 1 T butter.  Once the butter is melted, add the mushrooms.  Cook, turning once, until the mushrooms are golden brown- five minutes.  Add some salt and pepper.  Add in the broth and vinegar.  Simmer for 10-12 minutes.  The liquid should have reduced to half and thickened.  Stir in the fresh herbs.

Cut off the kitchen twine.  Slice the chicken in 1/2-inch slices.  Spoon the mushroom sauce over the top.

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