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Category: Chicken
Prep Time: Cook Time: Total Time:
4 skinless, boneless chicken breasts
5 tsp olive oil
4 oz fresh mushrooms, thinly sliced
4 thin slices prosciutto (2 oz.), (or thinly sliced deli ham)
3/4 cups shredded Italian fontina cheese (3 ounces)
1 small clove garlic, thinly sliced
2 large Roma tomatoes, peeled, seeded and slivered
1 tsp finely chopped fresh basil leaves
Salt and freshly ground black pepper, to taste
Preheat oven to 350. Place chicken breasts pounded to 1/4 thick cutlets. Heat 2 tsp olive oil in a small skillet over medium-high heat. Add the mushrooms and saute until lightly browned. Season with salt and pepper, to taste; let cool.
Arrange one slice of prosciutto over each cutlet. Sprinkle fontina cheese over prosciutto, dividing it equally. Mound one quarter of sauteed mushrooms in the center of each cutlet and fold the long sides of the cutlet toward the center then roll up, enclosing the mushroom filling. Tie the chicken rolls with kitchen twine and put them seam side down on a small baking pan that has been lightly oiled. Rub the chicken roll with 2 tsp of the olive oil and season with salt and black pepper to taste.
Bake for 25 minutes or until chicken is cooked through. (Internal temperature should register 165 degrees when measured with a meat thermometer.)
Meanwhile, heat the remaining 2 tsp of olive oil in a small skillet over medium-high heat. Add garlic and saute until golden. Add the tomatoes and cook for 2 minutes. Stir in the basil and season with salt and black pepper to taste. When chicken is ready, remove twine and slice each roll into 1/2 inch thick slices. Fan slices out on four plates and serve each with spoonful of the tomato-garlic sauce.
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STUFFED CHICKEN BREASTS WITH MUSHROOMS HAM CHEESE
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Category: Chicken
Prep Time: Cook Time: Total Time:
4 skinless, boneless chicken breasts
5 tsp olive oil
4 oz fresh mushrooms, thinly sliced
4 thin slices prosciutto (2 oz.), (or thinly sliced deli ham)
3/4 cups shredded Italian fontina cheese (3 ounces)
1 small clove garlic, thinly sliced
2 large Roma tomatoes, peeled, seeded and slivered
1 tsp finely chopped fresh basil leaves
Salt and freshly ground black pepper, to taste
Preheat oven to 350. Place chicken breasts pounded to 1/4 thick cutlets. Heat 2 tsp olive oil in a small skillet over medium-high heat. Add the mushrooms and saute until lightly browned. Season with salt and pepper, to taste; let cool.
Arrange one slice of prosciutto over each cutlet. Sprinkle fontina cheese over prosciutto, dividing it equally. Mound one quarter of sauteed mushrooms in the center of each cutlet and fold the long sides of the cutlet toward the center then roll up, enclosing the mushroom filling. Tie the chicken rolls with kitchen twine and put them seam side down on a small baking pan that has been lightly oiled. Rub the chicken roll with 2 tsp of the olive oil and season with salt and black pepper to taste.
Bake for 25 minutes or until chicken is cooked through. (Internal temperature should register 165 degrees when measured with a meat thermometer.)
Meanwhile, heat the remaining 2 tsp of olive oil in a small skillet over medium-high heat. Add garlic and saute until golden. Add the tomatoes and cook for 2 minutes. Stir in the basil and season with salt and black pepper to taste. When chicken is ready, remove twine and slice each roll into 1/2 inch thick slices. Fan slices out on four plates and serve each with spoonful of the tomato-garlic sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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