Ingredients

How to make it

  • Halve chicken breasts horizontally, keeping 1 long side attached;
  • open halves like a book. Pound breasts until 1/4" thick. Season on
  • all sides with salt and pepper.
  • Place 1 chicken breast on a work surface, cut side up. Overlap 2
  • slices prosciutto on top of chicken, leaving a 1/2" border. Top
  • prosciutto with 2 slices provolone; layer 8 basil leaves over cheese,
  • maintaining 1/2" border. Roll up chicken lengthwise and tie with
  • kitchen twine. Repeat with remaining chicken breasts.
  • Preheat oven to 450°F. Heat 1 tablespoon butter and oil in a large
  • heavy ovenproof skillet. Add roulades and cook until browned on all
  • sides, 8-10 minutes. Transfer skillet to oven and bake until an
  • instant-read thermometer inserted into center of roulades registers
  • 165°F, 7-8 minutes. (The chicken will be cooked through but still
  • juicy.) Transfer chicken to plates and let rest for 10 minutes.
  • Meanwhile, put drie mushroms in a small bowl. Pour 1 cup boiling
  • water over and let soak for 20 min. Take out of water ( strain
  • soaking liquid and reserve ) and squeeze dry. Chop.
  • Scrape drippings and any melted cheese from skillet; discard. Set
  • skillet over medium-high heat and melt 1 tablespoon butter. Add
  • dried, soaked mushrooms and fresh mushrooms. Cook, turning once,
  • until mushrooms are golden brown, about 5 minutes. Season with salt
  • and pepper; add broth and vinegar. Simmer until liquid is thickened
  • and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter
  • and herbs; season with salt and pepper.
  • Cut off and discard twine. Cut chicken into 1/2" slices. Put on
  • platter and serve mushroom sauce along.

Reviews & Comments 1

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  • chuckieb 1 year ago
    That looks awesome! Great post and great picture! :)
    Was this review helpful? Yes Flag

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