Prosciutto-Stuffed Chicken with Mushroom Sauce


Prosciutto-Stuffed Chicken with Mushroom Sauce

PREP TIME: 10min COOK TIME: 15min
Serves 5

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

Ingredients Ingredients


5 slices of thinly sliced prosciutto

5 slices provolone cheese

2 tbspdried sage leaves

2 tbspbutter

1 8 ozpackage sliced mushrooms

1 tspcornstarch

2 cupchicken broth

1 tspred wine vinegar


Step 1

Step 1


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 1
Step 2

Step 2

Step 2


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 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 to a boil. Reduce the heat and simmer for about 7 minutes, until slightly thicken and the liquid is reduced by about half.

Step 3
Step 4

Step 4

Step 4


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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