Shelly's Recipe

ITALIAN STUFFED CHICKEN BREASTS WITH MUSHROOMS, HAM AND CHEESE

Category: Chicken

4 boneless, skinless chicken breasts
5 tbsp olive oil
4 oz mushrooms, any type, thinly sliced
4 slices sliced prosciutto or thinly sliced deli ham
3/4 cup shredded fontina cheese
1 small clove garlic, thinly sliced
2 large plum tomatoes, peeled, seeded and slivered
2 tbsp finely chopped fresh basil
Salt and pepper, to taste

Preheat oven to 350. Flatten chicken between waxed paper to a 1/4 inch thickness and trim excess fat. Heat 2 tsp oil in a small skillet and saute mushrooms until lightly browned, about 2-3 minutes. Season with salt and pepper; let cool.

Arrange sliced prosciutto over cutlets, sprinkle with shredded cheese and top with sautéed mushrooms in center of each cutlet. Fold the long sides of the cutlet toward the center and then roll up, enclosing the mushroom filling. Tie the rolls with twine and place them seam side down on a small baking pan that had been lightly oil. Rub each roll with olive oil and season with salt and pepper. Bake for 15 minutes or until chicken is cooked through

Meanwhile, heat the remaining 2 tsp olive oil in a small skillet over medium-high heat. Add the garlic and saute until golden. Add the tomatoes and cook for 2 minutes. Stir in the basil and season with salt and pepper.

When chicken is ready, remove twine and slice each roll into 1/2 inch thick slices. Fan slices on dinner plats and serve with sauce. Serves 4.