Imagine a chicken roll with thin-sliced ham and provolone smothered in a scrumptious mushroom sauce. mmmm...it is tasty. Serve over angel hair pasta, making sure to spoon on plenty of sauce. Perfection! I found this fabulous recipe on Bon Appétit. Serves 8.
Ingredients
4 boneless, skinless chicken breasts (about 2 lbs)
salt and pepper, to taste
8 thin slices prosciutto
8 thin slices provolone cheese
32 fresh basil leaves
cooking twine or dental floss
3 Tbsp butter, divided
1 Tbsp olive oil
4 c mixed mushrooms, chopped
2 c chicken broth
1 tsp red wine vinegar
2 Tbsp mixed fresh herbs, chopped
1. Grease 8x10 baking dish with cooking spray; set aside.
2. Cut breast in half horizontally, keeping one long side attached. Open like a book. Pound until 1/4" thick. Season both sides with salt and pepper. Place 2 slices prosciutto on top of pounded breast, overlapping and bending to fit with a 1/2" border. Top prosciutto with 2 slices of provolone. Layer 8 basil leaves over cheese, keeping the 1/2" border. Roll up chicken lengthwise and tie with twine or floss. Repeat with remaining 3 breasts. You can do this part ahead and store in refrigerator.
3. Preheat oven to 450 degrees. Heat 1 Tbsp butter and olive oil in large skillet over medium-high heat. Cook breasts (roulades) until browned on all sides, 8-10 minutes. Transfer to greased 8x10 baking dish and cook in preheated oven 7-8 minutes, or until meat thermometer inserted in center reads 165 degrees. Chicken will be cooked through yet still juicy. Place roulades on large serving dish and let rest 10 minutes.
4. Meanwhile, place skillet over medium high heat and melt 1 Tbsp butter. Add mushrooms and 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 Tbsp butter and herbs. Season with salt and pepper, to taste.
5. Cut twine off of roulades and discard. Cut into 1/2" slices. Drizzle mushroom sauce over top and serve immediately.
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