Prosciutto Stuffed Chicken
Prep + Cook Time60 Minutes
- 45 g Fat
- 20 g Sat. Fat
- 6 g Carbs
- 4 g Fiber
- 1 g Sugars
- 84 g Proteins
4 ea. Georges Farmers Market® Boneless Skinless Breasts
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)
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 450°F. 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 170°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 top and serve.