Prosciutto-and-Mozzarella-Stuffed Chicken Breasts

Makes: 4 servings

Prep: 20 mins
Cook: 13 mins

Ingredients

1/4 pound sliced prosciutto or smoked ham, chopped
1/4 teaspoon freshly ground pepper
1/8 teaspoon sage
6 teaspoons olive oil, divided
1/4 cup minced shallots
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon rosemary
1 pound mushrooms, sliced
4 large boneless, skinless chicken breast halves (1-1/4 to 1-1/2 lbs.)
1/4 pound mozzarella, cut into 4 slices
1/4 cup all-purpose flour
2/3 cup chicken broth
1 teaspoon cornstarch
1/4 cup white wine
Chopped fresh parsley, for garnish

Directions

1. Combine prosciutto, pepper, and sage in small bowl.

2. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat. Add shallots, garlic, salt, and rosemary; cook 30 seconds. Add mushrooms; cover and cook 3 to 4 minutes, until mushrooms are softened. Uncover; cook 7 to 8 minutes more until liquid evaporates and mushrooms are browned. Transfer to medium bowl.

3. Meanwhile, with sharp knife, make a 3- to 4-inch slit lengthwise along one side of each breast, cutting almost (but not) through to form a pocket. Stuff each pocket with 1 slice mozzarella. Divide prosciutto mixture and stuff evenly on top of cheese. Place flour in a large plate; add chicken, turning to coat both sides.

4. Combine broth and cornstarch in cup. Heat 2 teaspoons oil in skillet. Add chicken and cook 2 minutes until lightly browned. Gently turn chicken; add remaining 2 teaspoons oil and cook 2 minutes more. Add wine; cook 30 seconds. Add broth mixture and mushrooms. Cover; reduce heat to medium-low and simmer 8 to 10 minutes, until chicken is cooked through. Garnish with parsley. Makes 4 servings.