Prosciutto, Goat Cheese, and Basil Stuffed Chicken with Mushrooms
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 chicken breasts
  • 8 pieces proscuitto
  • 4 ounces goat cheese
  • 12 basil leaves
  • salt and pepper
  • 2 tablespoon butter, divided
  • 2 shallots, chopped
  • 20 ounces crimini mushrooms, washed and halved
  • 2 cups chicken broth
  • 1 tablespoon red wine vinegar
Instructions
  1. Cut the chicken breasts in half horizontally, leaving 1 long side attached by about ½ an inch. Open the chicken breast like you would a book.
  2. Place plastic wrap on top of chicken and pound breasts until they abour a ¼ inch thick. Remove plastic and season with salt and pepper.
  3. With the cut side facing up, layer 2 pieces of proscuitto, 1 ounce of goat cheese, and 3 basil leaves on each chicken breast, leaving about a ½ inch border from the ends. Roll chicken lenghtwise and tie off with kitchen twine. Season with salt and pepper.
  4. Preheat oven to 450. In a pan, melt 1 tablespoon butter. Cook chicken for 8-10 minutes on each side until they are nicely browned. Transfer chicken to oven and bake for an additional 8 minutes. Let rest for about 10 minutes before serving.
  5. Meanwhile, melt remaining tablespoon of butter in a large pan. Add shallots and cook until translucent. Add mushrooms and cook for 5 minutes, until brown. Season with salt and pepper. Add in chicken broth. Simmer until liquid reduces, about 10 minutes.
  6. Serve chicken on top of mushrooms.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/01/23/prosciutto-goat-cheese-and-basil-stuffed-chicken-with/