Halve 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. Heat 1 Tbsp 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, 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 Tbsp butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Seson with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 Tbsp butter and herbs; season with salt and pepper.
Cut off and discard twine. Cut chicken into 1/2' slices. Drizzle mushroom sauce over.
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|Serving Size: 1 Serving (1768g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 595 (36%)|
|Amt Per Serving||% DV|
|Total Fat 66.2g||88 %|
|Saturated Fat 27.9g||139 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 653.4mg||201 %|
|Sodium 3994.8mg||138 %|
|Potassium 3130.9mg||82 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 5.8g|
|Protein 242.2g||346 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1648
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