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Prosciutto-Stuffed Chicken with Mushroom Sauce
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"I am no expert but.. I am definitely going to change this up and make it! I think I will go with pastrami (my favorite meat) and fresh mushrooms with chopped chives. (Love my chives) and serve with a lovely salad.Probably grill this!"
Comment Glenda Dykstra
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Prosciutto-Stuffed Chicken with Mushroom Sauce

Ingredients

1 pkg PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
5 slices of thinly sliced prosciutto
5 slices provolone cheese
2 tbsp dried sage leaves
2 tbsp butter
1 8 oz package sliced mushrooms
1 tsp cornstarch
2 cup chicken broth
1 tsp red wine vinegar
Toothpicks
Step One

Prosciutto-Stuffed Chicken with Mushroom Sauce

  • Time PREP TIME: 10min COOK TIME: 15min
  • Serve SERVES 5
Nutritional Information
Serving Per Recipe: 5
Amount Per Serving
Calories 267
% Daily Value*
Total Fat 10g %
Saturated Fat 4.9g %
Cholesterol 102mg %
Sodium 1478mg %
Total Carbs 1.7g %
Dietary Fiber 0.2g %
Sugars 0.6g
Protein 39g
Vitamin A 5%
Vitamin C 1%
Calcium 16%
Iron 5%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 267
  • Protein 39g
  • Sodium 1478mg
  • Sat.Fat 4.9g
  • Sugar 0.6g

Prosciutto-Stuffed Chicken with Mushroom Sauce

ingredients

Ingredients

1 pkg PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
5 slices of thinly sliced prosciutto
5 slices provolone cheese
2 tbsp dried sage leaves
2 tbsp butter
1 8 oz package sliced mushrooms
1 tsp cornstarch
2 cup chicken broth
1 tsp red wine vinegar
Toothpicks
ingredients

Step one: Flatten

Preheat oven to 450 degrees. Remove the chicken from the individual pouches and place on a working surface. Flatten the breasts slightly with a meat mallet.

ingredients

Step two: Roll

Lay a slice of prosciutto on top of the flattened breast and then a slice of the provolone. Sprinkle some of the sage over top and roll each one lengthwise. Secure the roll up with a toothpick or two. Place on a baking sheet. Repeat with the remaining cutlets. Bake for 12 minutes.

ingredients

Step three: Simmer

Meanwhile, in a skillet, heat the butter over medium-high heat. Add the mushrooms and cook until browned, stirring frequently, about 5 to 7 minutes. Add the cornstarch and toss to coat. Add the chicken broth and vinegar and bring to a boil. Reduce the heat and simmer for about 7 minutes, until slightly thicken and the liquid is reduced by about half.

ingredients

Step four: Serve

To serve, place a chicken roulade on a plate, remove the toothpicks and then slice the chicken into ½”-inch slices, to show off the rolled ingredients. Drizzle the mushroom sauce over the sliced roulade.

TA DA!

Prosciutto-Stuffed Chicken with Mushroom Sauce

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Rated 5/5 based on 1 customer reviews
Serves 5 https://www.perdue.com/recipeimages/mushroom thumb.jpg https://www.perdue.com/recipeimages/mushroom thumb.jpg