Prosciutto-Stuffed Chicken with Mushroom Sauce

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Serves 5 | Prep/Cook Time: 25 Min
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Calories
267
Protein
39g
Sodium
1478mg
Sat.Fat
4.9g
Sugar
0.6g
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
INSTRUCTIONS
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STEP 1: 
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.
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STEP 2: 
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.
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STEP 3: 
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.
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STEP 4: 
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.
Perdue