Betty LK PriceProsciutto-Stuffed Chicken with Mushroom Sauce
In The Fresh Meat Case
Prosciutto-Stuffed Chicken with Mushroom Sauce
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural
PREP TIME: 10min COOK TIME: 30min
Serves 5
- 267
Calories - 39g
Protein - 1478mg
Sodium - 4.9g
Sat. Fat - 0.6g
Sugar 
Ingredients
5 slices prosciutto, thinly sliced
5 slices provolone cheese
2 tbsp. dried sage leaves
2 tbsp. butter
1 (8-oz.) pkg. sliced mushrooms
1 tsp cornstarch
2 cups chicken broth
1 tsp red wine vinegar
5-10 toothpicks
Step 1
Flatten
Preheat your oven to 450°F. Remove the chicken from the individual pouches and place the breasts on a working surface. Flatten them slightly with a meat mallet.
Step 2
Roll
Lay a slice of prosciutto and then a slice of provolone on top of each flattened breast. Sprinkle some of the sage over the top and roll each one lengthwise. Secure the roll with a toothpick or two. Place the roll on a baking sheet. Repeat with the remaining cutlets. Bake for 12 minutes.
Step 3
Simmer
Meanwhile, in a skillet, heat the butter over medium-high heat. Add the mushrooms and cook until browned, stirring frequently, about 5 to 7 minutes. Add the cornstarch and toss to coat. Add the chicken broth and vinegar and bring the mixture to a boil. Reduce the heat and simmer for about 7 minutes, until the liquid is slightly thickened and the amount of liquid is reduced by about half.
Step 4
Serve
For each serving, place a chicken roulade on a plate, remove the toothpicks and then slice the chicken into ½-inch slices, to show off the rolled ingredients. Drizzle the mushroom sauce over the sliced roulade.
18 MIN
