Prosciutto-Stuffed Chicken with Mushroom Sauce

Ingredients for Prosciutto-Stuffed Chicken with Mushroom Sauce

• 4 skinless, boneless chicken breasts (about 900g )

• 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

• 950ml mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces

• 475ml low-sodium chicken broth

• 1 teaspoon red wine vinegar

• 2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)

How to make Prosciutto-Stuffed Chicken with Mushroom Sauce

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.

Preheat oven to 232°C. 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 centre of roulades registers 74°C, 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.