January 18, 2016

Proscuitto-Stuffed Chicken Breast

Obviously there's no shortage of sweet treats on my blog, so I'm happy to have a savory to add to the mix. Again, no pictures because there's no way it would look appetizing if I tried to photograph this, but Baker's Royale makes it look as delicious as it tastes.

These are phenomenal. They're a bit more work than a standard meal for us, simply because I don't usually use string to truss my food. Still, I think you could easily make a larger batch, freeze, thaw and then cook as directed. They would be great for a meal to impress for entertaining, although they're not really complicated.

I ad-libbed on the mushroom sauce, but it was amazing the way I've noted.

Proscuitto-Stuffed Chicken Breasts
4 skinless, boneless chicken breasts
Kosher salt
Freshly ground pepper
8 thin slices prosciutto
8 thin slices provolone cheese
Basil leaves, the tube kind
2 Tbsp. butter, divided
1 Tbsp. vegetable oil
4 cups mushrooms, chopped
1/2 cup chicken broth

Fillet chicken breasts horizontally. Open breast in half, and pound to 1/4-inch thickness. Season on all sides with salt and pepper.

Place 1 chicken breast half on a work surface, cut side up. Spread a dollop of basil (from the tube) evenly onto the chicken. Lay 1 slice of prosciutto on top of chicken. Layer with a slice of cheese. Roll up chicken lengthwise, and tie with kitchen twine. Repeat with remaining chicken breasts.

Pre-heat oven to 450°F. Heat 1 Tbsp. butter and oil in a large heavy ovenproof skillet. Add chicken, and cook until browned on all sides, about 8-10 minutes. Transfer skillet to oven, and bake until instant-read thermometer inserted into center of roulades reads 165°, about 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates, and let rest for 10 minutes.

While chicken is cooking, cook mushrooms in remaining Tbsp. butter, along with some pepper. As needed, add chicken broth to prevent sticking. When you remove chicken from the skillet after it is baked in the oven, pour the mushroom mixture into that skillet. Add a bit of chicken broth, and scrape up all drippings and cheese. Use as a sauce to top the chicken.

Makes about 8 small portions or 4 large ones.

Note: If your toddler questions the basil in the chicken, might I suggest serving broccoli as a side so that can be used as an excuse that some got into the chicken? Worked for me, but only because he likes broccoli.

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