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Prosciutto-Stuffed Chicken with Mushroom Sauce

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Introduction

Experience the art of culinary indulgence with “Prosciutto-Stuffed Chicken with Mushroom Sauce”, a dish that effortlessly blends simplicity and sophistication. Each bite promises an exquisite journey of rich flavors, making it an unforgettable addition to any special occasion.

Tips for this Recipe

For the best results, ensure your chicken breasts are pounded evenly and thinly sliced. Prosciutto-stuffing requires precision; use a small knife or pairing knife to neatly slice the prosciutto without tearing it. This allows for an appealing presentation while maintaining texture integrity.

Why you will love this recipe

“Prosciutto-Stuffed Chicken with Mushroom Sauce” is a celebration of flavors that elevates the humble chicken breast to gourmet heights. Its rich, savory sauce and perfectly golden skin make it not just a meal but an experience worth reliving.

Ingredients

  • 4 skinless, boneless chicken breasts (about 2 pounds)
  • 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)

Advised Equipment

  • Chef’s Knife – Essential for preparing ingredients with precision.
  • Paring Knife – For intricate tasks like deveining shrimp or precise skinning of chicken.
  • Cutting Board – To keep your workspace clean and organized while cutting various ingredients.
  • Stuffing Tool (optional) – A kitchen scoop or spoon can aid in neatly stuffing the chicken breasts.
  • Food Processor (optional) – For efficiently chopping mushrooms and preparing any required breadcrumbs.
  • Dutch Oven – Perfect for searing or baking, ensuring an even golden-brown finish to the chicken breasts.
  • Measuring Cups & Spoons – For accurate measurement of ingredients like flour and sauce components.
  • Blender or Food Processor (for variation) – Useful for creating a smooth mushroom sauce quickly if needed.
  • Oven – To bake the chicken breasts evenly, choosing this method over pan searing.
  • Saucepan (Medium-sized) – A necessity for sautéing mushrooms and making sauce components on the stovetop.
  • Wooden Spoon – Ideal for stirring ingredients smoothly while preparing the sauce.

History of the Recipe

“Prosciutto-Stuffed Chicken with Mushroom Sauce” has its roots in Italian cuisine, reflecting a rich tradition where meat is celebrated and paired with fresh, seasonal produce. The combination of chicken, prosciutto, and mushrooms creates a symphony of flavors reminiscent of rustic country dinners, paying homage to the simplicity and elegance that Italian cooking embodies.

Fun Facts About This Recipe

Did you know that using a kitchen scoop for stuffing chicken is an innovative twist on traditional methods? While not always available, it’s a handy tool to achieve uniform stuffing without compromising the texture of the prosciutto or overstuffing. Furthermore, while traditionally served with white wine, this dish also pairs wonderfully with red wine, adding another layer of complexity to your tasting experience.

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Prosciutto-Stuffed Chicken with Mushroom Sauce

Prosciutto-Stuffed Chicken with Mushroom Sauce

amanda

Equipment

  • Chef's Knife - A versatile knife essential for chopping vegetables, such as mushrooms, and slicing prosciutto.

  • Paring Knife - For detailed cutting tasks like deveining shrimp (if included in a variation of the recipe) or removing skin from chicken with precision.

  • Cutting Board - To safely cut ingredients on without damaging countertops.

  • Stuffing Tool - Although not always available for purchase, using an optional kitchen scoop or spoon can help in neatly stuffing the chicken breasts.

  • Food Processor (optional) - For efficiently chopping mushrooms and preparing any required breadcrumbs if a breaded crust is added to enhance presentation.

  • Dutch Oven - Ideal for searing the chicken breast or cooking it in the oven, ensuring even heat distribution for a perfect golden-brown finish.

  • Measuring Cups & Spoons - To accurately measure ingredients like flour (if making a breadcrumb mixture) and other components of the sauce.

  • Blender or Food Processor (for variation) - If opting for a blended mushroom sauce, these tools can be used to create a smooth consistency quickly.

  • Oven - To cook the chicken in an oven if baking method is chosen over pan searing, ensuring even cooking from all sides.

  • Saucepan (Medium-Sized) - For sautéing mushrooms and preparing the sauce components on the stovetop.

  • Wooden Spoon - To stir ingredients smoothly while making the sauce, ensuring even flavor distribution.

Ingredients

  • 4 skinless, boneless chicken breasts (about 2 pounds)

  • 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)

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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 165°F, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.
4

Instruction 4

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.
5

Instruction 5

Cut off and discard twine. Cut chicken into 1/2" slices. Drizzle mushroom sauce over.
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