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Recipes
November 2012

Prosciutto-Stuffed Chicken with Mushroom Sauce

By The Bon Appétit Test KitchenPhotography by Romulo Yanes

4.1

(227)

Image may contain Cutlery Spoon Food and Bread
Romulo Yanes

This stuffed chicken breast is elegant enough for a dinner party.

Recipe information

  • Total Time

    50 minutes

  • Yield

    4 to 6 Servings

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)

Need to make a substitution?

Preparation

  1. Step 1

    Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch thick. Season on all sides with salt and pepper.

    Step 2

    Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2-inch border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.

    Step 3

    Preheat oven to 450°. 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°, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.

    Step 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.

    Step 5

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

Nutrition Per Serving

5 servings
1 serving contains: Calories (kcal) 540 Fat (g) 28 Saturated Fat (g) 14 Cholesterol (mg) 180 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 65 Sodium (mg) 1440
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