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Ingredients

How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    anniemay ate it and said...
    I'll bet bleu cheese would do as well. Good post.
    Was this review helpful? Yes Flag

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