|1||pkg. PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)|
|5||slices prosciutto, thinly sliced|
|5||slices provolone cheese|
|2||tbsp. dried sage leaves|
|1||(8-oz.) pkg. sliced mushrooms|
|2||cups chicken broth|
|1||tsp red 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.