Recipe

Stuffed Chicken Breasts With Mushrooms Ham Cheese Recipe

Add Step-by-Step Photos	Smurfetta / All my dishes 7 months ago Fontina is dense, smooth and slightly elastic. It has a delicate nuttiness with a hint of mild honey and when melted, as it frequently is, the flavor is earthy with a taste of mushrooms. It is the perfect compliment for this dish. Prep:20m Cook:25m Servings:4	Smurfetta
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Ingredients

4 skinless, boneless chicken breasts

5 t. olive oil

4 ounces fresh mushrooms, thinly sliced

4 thin slices prosciutto (2 oz.), (or thinly sliced deli ham)

3/4 C. shredded Italian fontina cheese (3 ounces)

1 small clove garlic, thinly sliced

2 large Roma tomatoes , peeled, seeded and slivered

1 t. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

Directions

Preheat oven to 350°F.

Place chicken breasts pounded to 1/4 thick cutlets.

Heat 2 teaspoons olive oil in a small skillet over medium-high heat. Add the mushrooms and saute until lightly browned.

Season with salt and pepper, to taste; let cool.

Arrange one slice of prosciutto over each cutlet.

Sprinkle fontina cheese over prosciutto, dividing it equally.

Mound one quarter of sautéed mushrooms in the center of each cutlet and 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 put them seam side down on a small baking pan that has been lightly oiled.

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°F when measured with a meat thermometer.)

Meanwhile, heat the remaining 2 teaspoons of olive oil in a small skillet over medium-high heat.

Add garlic and saute until golden.

Add the tomatoes and cook for 2 minutes.

Stir in the basil and season with salt and black pepper to taste.

When chicken is ready, remove twine and slice each roll into 1/2 inch thick slices.

Fan slices out on four plates and serve each with spoonful of the tomato-garlic sauce.

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