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18 September, 2013

Prosciutto Stuffed Chicken Breast With Mushroom Sauce

Posted in : All, Dinner on by : hdcook

Prosciutto Stuffed Chicken With Mushroom Sauce

Yes you heard it right~prosciutto stuffed Chicken with Mushroom Sauce~it sound difficult and somewhat fancy to make but trust me~and I mean Trust me~it is worth it and it is heavenly and looks pretty on a plate don’t it lol. I am like most people when it comes to stuffing something with chicken breast~I was afraid at first but it is super easy and super simple to make now since I am still trying to reduce calories in every meal I make ( Breakfast, Lunch, Dinner, Desserts) there is no exception for a stuffed Chicken breast, Instead of using a whole chicken~I had my butcher cut a nice thick piece of Chicken Breast Cut in half, as evenly has he can and he does nice work.

Prosciutto Stuffed Chicken With Mushroom Sauce2

You cant even tell that this piece of chicken is half of a whole chicken~which to me equals half of the calories that  I will be eating hehe~Smart right~ I just pound the chicken breast between Plastic wraps and pound it thinly with a mallet.

Prosciutto Stuffed Chicken With Mushroom Sauce1

I stuffed the chicken with two slices of Provolone, then Prosciutto, then 3 leaves of Basil~rolled it tightly and then using a kitchen twine to hold it together~Simple and easy. The End result is delicious and elegant enough to make for a special occasion or just to have a nice fancy dinner at home, besides I think every cook should have a fancy menu in their sleeve to whip out to impress friends & family’s or any social gatherings you know Like this one~you may not need a side to this entree because it is filling I mean My Hubster did not even finish his chicken breast and mash potatoes and he loves mash potatoes but~as the cook it is up to you.

Prosciutto Stuffed Chicken Breast With Mushroom Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4

Ingredients

  • 2 Thick Chicken Breast Cut all the way through
  • Salt & Pepper to taste
  • 8 Slices of provolone cheese
  • 8 Slices prosciutto
  • 12 Leaves of Fresh Basil
  • 8 Cups of baby bella mushrooms slice or mix mushrooms
  • 3-4 Cups of Chicken Broth( low sodium)
  • 1 Tablespoon of Red wine vinegar
  • 2-3 tablespoons of Chopped Italian parsley
  • 2 Tablespoons unsalted butter
  • Extra Virgin Olive oil for drizzling for pan and chicken

Instructions

  1. Preheat oven to 450. Place a baking sheet with Foil~rub olive oil all through out the foil line baking sheet to prevent sticking. Cut thick piece of chicken in half as evenly as you can ( have a butcher do it for you) Season chicken with salt and pepper and pound each piece between plastic wrap to a 1/4 in thickness making sure not to tear the breast. Place two slices of provolone cheese, then Prosciutto, and lastly 3 leaves of fresh basil. Roll the chicken tightly making sure the stuffing stays intact. Tie each stuffed chicken with kitchen twine to hold chicken together. Drizzle olive oil through out the chicken and bake in the oven for 15-20 minutes or till the chicken is cool all the way through(internal temperature 165) while the chicken is baking melt 2 tablespoons of butter in a medium-large saute pan and add mushrooms, cook mushroom till they are brown about 5 minutes, add salt and pepper, then add the chicken broth and red wine vinegar and let the mushroom reduce for 10-12 minutes untill the sauce has thickened. stir in the parsley and season with salt and pepper. when Chicken is done cooking, discard twine, slice chicken to 1/2 inch and drizzle mushroom sauce on top.
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