PROSCIUTTO-STUFFED CHICKEN WITH MUSHROOM SAUCE
Provided by Bon Appétit Test Kitchen
Categories Chicken Mushroom Quick & Easy Dinner Prosciutto Bon Appétit
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
- Cut off and discard twine. Cut chicken into 1/2" slices. Drizzle mushroom sauce over.
MOZZARELLA MUSHROOM CHICKEN
A dinner for two featuring pan-cooked chicken breasts topped with sauteed mushrooms and melted cheese.
Provided by pinksnowflakeliz
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm.
- Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 641.8 calories, Carbohydrate 8.8 g, Cholesterol 144.3 mg, Fat 42.2 g, Fiber 1 g, Protein 56.3 g, SaturatedFat 15.3 g, Sodium 766.4 mg, Sugar 3.2 g
MUSHROOM-PROSCIUTTO-SMOKED MOZZARELLA STUFFED CHICKEN BREAST
I was inspired to create this dish by my favorite stuffed mushroom recipe, which calls for prosciutto and smoked mozzarella. This recipe could be made any night of the week or even for a dinner party. The combination of shallots, prosciutto and smoked mozzarella gives this dish a light, smoky flavor. The outside is crispy from the breading and toasted cheese topping, and the inside is moist and flavorful. Each breast could be served whole or sliced for an elegant presentation. I served it with fresh baby peas and parmesan roasted potatoes. My husband said the assembled plate resembled something you might find on a restaurant menu. I hope you enjoy as much as we did!
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Prepare chicken breasts by cutting off excess fat and slitting a pocket into the center of each breast (insert knife into one side of breast, carefully slitting the pocket through the center and leaving the other three sides intact). Set aside.
- Heat 1 tbs. olive oil in a skillet at medium heat. Sauté garlic and shallots until tender. Add mushrooms to skillet and sauté until tender. Then add prosciutto to skillet and sauté until cooked through.
- Remove skillet from heat, stir in 1/4 teaspoons pepper and seasoned bread crumbs (to your texture preference) and then stir in cheese. The melting cheese will help bind the mixture.
- Stuff each chicken breast with mushroom mixture, packing the stuffing in tight. Then close the slits in each breast with toothpicks.
- Brush the bottom of a baking dish with remaining 1 tbs. olive oil.
- In one shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs, 1/4 teaspoons pepper and salt. Carefully dredge each stuffed breast in egg mixture first (shaking off excess) and then in bread crumb mixture. Place each stuffed breast on its side in baking dish.
- Roast at 350°F for 20 minutes, turn each breast and roast for another 20 minutes or until done. During the last 10 minutes of roasting time, top each breast with remaining cheese. The cheese will melt down over the sides and brown slightly on top. If you desire your cheese to brown more, place under broiler at lowest setting for 1-2 minutes or until desired coloration.
- Remove toothpicks and serve.
Nutrition Facts : Calories 586.7, Fat 29.6, SaturatedFat 9.4, Cholesterol 209.9, Sodium 1334.8, Carbohydrate 32.1, Fiber 2.6, Sugar 3.6, Protein 47
STUFFED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
Involtini di Petti di Pollo-serve this chicken at your next dinner party or anniversary dinner if you want to impress! The chicken roll is stuffed with asparagus, prosciutto and cheese and is topped with a marsala accented mushroom cream sauce. The recipe is from the R.S.V.P. section of a November 1986 issue of Bon Appetit and was requested from Lofurno's Italian restaurant in Seattle, Washington.
Provided by Leslie in Texas
Categories Chicken Breast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch.
- Arrange chicken breasts shiny side down.
- Cover each with 1 prosciutto slice, set Bel Paese cheese oblong in center, place 2 asparagus spears beside cheese and sprinkle with about 3 tablespoons Parmesan mixture, then parsley. Roll up tightly.
- Preheat oven to 350 degrees.
- Heat thin layer of oil in large skillet over medium heat.
- Dredge chicken rolls in flour, shaking off excess.
- Arrange seam side down in skillet and brown on both sides.
- Transfer to baking sheet; pour oil over- do not wash skillet.
- Bake chicken until tender, about 15 minutes.
- Meanwhile, set skillet over high heat.
- Add mushrooms and Marsala.
- Tilt pan, heat wine and ignite.
- When flames subside, boil until liquid is reduced by half.
- Add cream and boil until reduced to saucelike consistancy; season with salt and pepper.
- To serve, set 2 chicken rolls on each plate, spoon Marsala sauce over and serve.
Nutrition Facts : Calories 1682.3, Fat 135.2, SaturatedFat 73.7, Cholesterol 602.8, Sodium 1002.2, Carbohydrate 14.8, Fiber 2.1, Sugar 3, Protein 97.8
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- Preheat the oven to 375 degrees. Prepare the chicken by cutting slits into the sides. Stuff the chicken by placing the cheese on the bottom, followed by sun-dried tomatoes, and spinach. Seal with toothpicks by placing them in diagonally.
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- Place in the oven and bake for 20 minutes or until cheese is bubbly and chicken is cooked until no longer pink.
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