Prosciutto-Stuffed Chicken with Mushroom Sauce


Prosciutto-Stuffed Chicken with Mushroom Sauce

PREP TIME: 10min COOK TIME: 30min
Serves 5

  • 267
  • 39g
  • 1478mg
  • 4.9g
    Sat. Fat
  • 0.6g

Ingredients Ingredients


5 slices prosciutto, thinly sliced

5 slices provolone cheese

2 tbsp.dried sage leaves

2 tbsp.butter

1 (8-oz.)pkg. sliced mushrooms

1 tspcornstarch

2 cupschicken broth

1 tspred wine vinegar

5-10 toothpicks

Step 1

Step 1


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.

Step 1
Step 2

Step 2

Step 2


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.

Step 3

Step 3


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.

Step 3
Step 4

Step 4

Step 4


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.

Ta Da

Prosciutto-Stuffed Chicken with Mushroom Sauce

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