You will have dinner party and is stuck with menu. You want an elegant dish that can melt in diner’s mouth and make them wow by the flavor as well as your cooking skill. Here a wonderful option for you: prosciutto-stuffed chicken with mushroom sauce.
Ingredients (prep will take about 30 minutes)
- 4 Chicken Breast (2 pounds) (skinless and boneless)
- Kosher Salt
- Fresh Ground Pepper
- 8 thin slices of Prosciutto
- 8 thin slices of Provolone Cheese
- 32 Fresh Basil Leaves
- 3 tablespoons of Unsalted Butter (divided into cubes/portions)
- 1 tablespoon of Vegetable Oil
- 4 cups of Mixed Mushrooms (crimini, chanterelle, maitake) (torned and chopped into small pieces)
- 2 cups of Low-sodium Chicken Borth
- 1 teaspoon of Red Wine Vinegar
- 2 tablespoons of Mixed Fresh Herd (Basil, parsley, chives) (chopped)
Cooking (cooking will take about 50 minutes)
Step 1 – stuff chicken breast: After cleaning the chicken breast, use paper tower and gently dab onto the chicken breasts to drained excess water. If the chicken breasts are large, you can divide into small portions. Then place the chicken breast horizontally on a working surface (cutting board for example), keep 1 long side attached to the surface. Use a knife to cut the flesh into half like a book so each portion will have 1.4-inch thickness. Season with Kosher salt and fresh ground pepper on all sides of the chicken breasts.
Halve the chicken breasts on the side (not cut through). Then put 2 slices of prosciutto onto chicken breast. Make sure you leave a ½-inch border. Then top above prosciutto with 2 slices of provolone cheese, finish with 8 basil leaves on the top while maintaining the ½-inch border. Then roll the chicken breast, cut an appropriate length of kitchen twine and tie the chicken breast. Repeat the process with the remaining chicken breasts.
Step 2 – preheat the oven: Before start cooking, you should preheat the oven up to 450 degrees F.
Step 3 – bake the stuffed chicken breasts: Take out a skillet and melt about 1 tablespoon of unsalted butter with 1 tablespoon of vegetable oil over medium-high heat. When the butter is melted, add roulades into the skillet and cook until the roulades have a nice sear and turn brown on all sides which will take about 8 to 10 minutes. Remove the skillet from the stove and transfer it into the preheated oven. Bake until the chicken breasts reach 165 degrees F in the center, use an instant-read thermometer to measure the temperature. This will take about 7 to 8 minutes in the oven. Don’t overcook the chicken breasts because they will be dried. You will want the roulades have a juicy pink texture inside. When the chicken breasts are done, take them out of oven and move to a plate. Let them sit for about 10 minutes.
Step 4 – make mushroom sauce: Take out another skillet and heat 1 tablespoon of butter in it over medium-high heat. When the butter is melted, add 4 cups of mushroom mix and cook until the mushrooms turn golden brown and reduce to ½ amount which will take about 5 minutes. Season the mushrooms with salt and ground pepper. Then add 2 cups of chicken broth and 1 teaspoon of red wine vinegar. Stir the mixture and let it simmer for about 10 to 12 minutes. When the mixture is reduced and thickened, add 1 tablespoon of butter and 2 tablespoons of mixed herbs, season again with salt and pepper, adjust to your taste. Then turn off the heat.
Step 5 – serve the dish: After the roulades are rested, use a knife or scissor to cut the kitchen twine. Then cut the chicken breasts into ½ inch slices. Present chicken breasts onto the plate, drizzle mushroom sauce over and serve
The recipe can serve up to 4 portions. The dish is loved by mushroom lover. The cheese will add depth to the chicken breast and complexity will be coming from the perfect combination with mushroom sauce. You can serve the stuffed chicken breast with some side dishes. Vegetables or salad will be perfect.