|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|
|1||8 oz package sliced mushrooms|
|2||cup chicken broth|
|1||tsp red wine vinegar|
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.
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.
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.
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.