Prosciutto-Stuffed Chicken with Mushroom Sauce
Prosciutto-Stuffed Chicken with Mushroom Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHalve 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.
Scrape drippings and any melted cheese from skillet; discard.
Set skillet over medium-high heat and melt 1 tablespoon butter.
Add 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.
Drizzle mushroom sauce over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.