Prosciutto-Stuffed Chicken with Mushroom Sauce

Ingredients

1 pkg

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)

slices of thinly sliced prosciutto

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

Serving Per Recipe: 5
Amount Per Serving
Calories 267
% Daily Value*
Total Fat 10g	%
	Saturated Fat 4.9g	%
Cholesterol 102mg	%
Sodium 1478mg	%

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.

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.

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: 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.

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.

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.

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.