Balsamic Grilled Chicken Caprese Salad
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In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 30min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10g||%|
|Saturated Fat 4.9g||%|
|Total Carbs 1.7g||%|
|Dietary Fiber 0.2g||%|
|Vitamin A 5%|
|Vitamin C 1%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
5 slices prosciutto, thinly sliced
5 slices provolone cheese
2 tbsp.dried sage leaves
1 (8-oz.)pkg. sliced mushrooms
2 cupschicken broth
1 tspred wine vinegar
Preheat your oven to 450°F. Remove the chicken from the individual pouches and place the breasts on a working surface. Flatten them slightly with a meat mallet.
Lay a slice of prosciutto and then a slice of provolone on top of each flattened breast. Sprinkle some of the sage over the top and roll each one lengthwise. Secure the roll with a toothpick or two. Place the roll on a baking sheet. Repeat with the remaining cutlets. Bake for 12 minutes.
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 the mixture to a boil. Reduce the heat and simmer for about 7 minutes, until the liquid is slightly thickened and the amount of liquid is reduced by about half.
For each serving, 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.
Prosciutto-Stuffed Chicken with Mushroom SauceAdd Your Comment