Ingredients
Instructions
Mushroom Filling: For 2
2-3 oz softened cream cheese
5-6 sliced mushrooms
salt and pepper to taste
1 shallot, minced
2 tsp oil
In a skillet, saute mushrooms in oil until nicely browned on med heat mixing often to not burn. You want a nice carmel color on them. Add shallots and cook for an additional minute or so. season.
Mix with cream cheese
Ham and Parmesan filling: For 2
2-3 oz cream cheese
3 slices thinly sliced ham
2 TBS Parmesan
parsley or chives (optional)
Mix Parmesan, parsley with cream cheese.
Sun dried Tomato Filling: For 2
2-3 oz cream cheese
2 TBS sun dried tomatoes (chopped)
Basil to taste
Mix sun dried tomatoes , basil and cream cheese.
Cut each chicken breast in half horizontally. You should have 6 thinly sliced pieces. Place each chicken breast between two sheets of plastic wrap.Pound with a mallet to about a 1/4 in thick. Basically, you want it a bit thinner. Be careful not to pound to hard or you will tear the chicken.
Divide the filling so that you have enough for 2 breasts. Spread filling on most of the surface of the chicken breast and roll tucking in the side ends so that you will not have the filling spill out later. For the Parmesan and ham filling, add one slice of ham and spread cheese filling on top and roll.Do the same with the rest of the chicken pieces. At this point you can wrap with prosciutto ham to encase the roll.I usually roll them in aluminum foil ; just twist the ends of the aluminum foil to make the roll compact. I froze mine for use at a later date. But, you can surely keep them in the fridge for a few hours and then bake them the same day. Take the foil off before baking. Bake at 375-400 for 15-20 minutes. I used my toaster oven at 425. Let sit for 5 minutes and slice at a bias. Serve as an appetizer or main course.
