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STUFFED CHICKEN BREASTS WITH MUSHROOMS,




Source of Recipe


Joanne


Recipe Introduction


Serves 4
This recipe should work pretty well with turkey if you want
to give it a try...



List of Ingredients




4 skinless, boneless chicken breasts
5 teaspoons olive oil
4 ounces mushrooms such as porcini, shiitake or cremini,
thinly sliced
4 thin slices prosciutto (2 ounces), or thinly sliced deli
ham
3/4 cup shredded Italian fontina cheese (3 ounces)
1 small clove garlic, thinly sliced
2 large plum tomatoes (6 ounces), peeled, seeded and
slivered
1 teaspoon finely chopped fresh basil leaves
Salt and freshly ground black pepper, to taste



Recipe



1. Preheat oven to 350 degrees.
2. Place chicken breasts between two layers of wax paper and
pound with a meat mallet to 1/4-thick cutlets.
3. Heat 2 teaspoons of the olive oil in a small skillet over
medium-high heat. Add the mushrooms and sauté until lightly
browned, 2 to 3 minutes. Season with salt and pepper, to
taste; let cool.
4. Arrange one slice of prosciutto over each cutlet.
Sprinkle cheese over prosciutto, dividing it equally. Mound
one quarter of sautéed mushrooms in the center of each
cutlet. Fold the long sides of the cutlet toward the center
then roll up, enclosing the mushroom filling. Tie the
chicken rolls with kitchen twine and place them seam side
down on a small baking pan that has been lightly oiled.
5. Rub the chicken roll with 2 teaspoons of the olive oil
and season with salt and black pepper to taste. Bake for 25
minutes or until chicken is cooked through. (Internal
temperature should register 165 degrees when measured with a
meat thermometer.)
6. Meanwhile, heat the remaining 2 teaspoons of olive oil in
a small skillet over medium-high heat. Add the garlic and
sauté until golden. Add the tomatoes and cook for 2 minutes.
Stir in the basil and season with salt and black pepper to
taste.
7. When the chicken is ready, remove the twine and slice
each roll into 1/2-inch-thick slices. Fan the slices out on
four individual dinner plates and serve each with a spoonful
of the tomato-garlic sauce.