Tuesday, January 15, 2013

Another take on chicken...

I wanted to do something a little different with chicken, we always tend to just roast our chicken with some rub or glaze, which by all means is fine.  But, I was wanting something different.  I rummaged in our fridge and decided to make a mushroom stuffed chicken breast and wrap it in prosciutto...sounded good to me!

Chicken Prosciutto Roll with Mushroom Stuffing

served 3

2 large chicken breasts
1 pint mushrooms, chopped, use your favorite!
2 garlic cloves, minced
5 slices of prosciutto
2 tbsp dry sherry
1/4 cup shredded pepper jack cheese
1/4 cup shredded cheddar cheese
salt and pepper to taste

Chop one slice of the prosciutto and combine with the mushrooms and garlic in a large saute pan, add the sherry and cook on medium heat until the mushrooms are tender, season with salt and pepper to taste.  Set aside to cool.

Mean while, butterfly the chicken breasts and lightly pound them out until you have a uniform thickness.  Lay out two pieces of the ham, lay one of the chicken breasts on top of the ham. Spoon half the mushroom mixture over the chicken breast and sprinkle with half the cheese.  Carefully roll the chicken and prosciutto, place in a baking dish seam side down. Repeat with the other breast.  You can use tooth picks if needed.  (A good amount of cheese will ooze out of the rolls while cooking, add more cheese if you would like.)

Bake at 400 degrees for about 40 minutes (may vary depending on your oven)

Slice and serve with rice and a salad.  Enjoy!

**This can be made a day ahead and refrigerated or you could even make ahead and freeze. To freeze, after they are rolled you could either wrap individually with plastic wrap and place in a freezer bag or lay on a cookie sheet and place in the freezer for about an hour, remove and place in a freezer bag.  Thaw in the fridge before cooking.