Chicken With Prosciutto And Mushrooms Recipes

CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
• Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
• Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

PROSCIUTTO-WRAPPED CHICKEN

Steps:

• Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
• Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
• Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
• Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.

BAKED HERBED CHICKEN WITH SPINACH, MUSHROOMS, PROSCUITTO RECIPE - (3.8/5)

Steps:

• Preheat oven to 375 spray a 13/9" pan with Pam put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper top with mushrooms whisk together olive oil, wine and savory herb envelope then pour over everything. Lay a piece of foil over (not tight) bake for 30 minutes top with cheese and bake for 5 minutes more.

CREAMY CHICKEN WITH PEAS, PROSCIUTTO AND MUSHROOMS

Steps:

• Season all the cutlets on both sides with salt in pepper. Add the flour to a shallow dish and dredge all the cutlets in the flour. Put a large sauté pan over a medium-high flame and heat the olive oil. Cook the chicken for about 2 minutes on each side, or until lightly browned. Transfer to a plate and set aside. Lower the flame to medium and heat the 2 tablespoons of extra virgin olive oil. Add the shallots and sauté until soft, about 2-3 minutes. Add the prosciutto to the pan and cook for another 2-3 minutes. Add the mushrooms to the pan and cook until soft, about 4-5 minutes. Add the chicken broth and wine and cook until you no longer smell alcohol, about 3-4 minutes. Add the peas, cream and bring the pan and bring to a boil stirring with a wooden spoon. Stir in the cornstarch. Add the chicken back into the pan and cook for 4-5 minutes. Serve immediately.

CHICKEN, MUSHROOM AND PROSCIUTTO ROLLS

Steps:

• Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).
• You should have two almost identical top and bottom pieces of chicken.
• Repeat for the other breast; set aside.
• Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.
• Cook for 2 minutes then add sliced mushrooms.
• Remove from heat and allow to cool.
• Put your chicken breast between two freezer bags and pound it so that it is quite thin then cut it half along the long edge.
• Ok you should now have four chicken pieces- spread each with cream cheese then divided the onion/mushroom mixture between them (spread the cream cheese and the mushroom all over the chicken).
• Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.
• Heat 1 tbsp oil in pan and over medium/high heat seal the chicken parcels on all sides.
• Lower the heat and continue cooking until chicken is cooked through (about 10-15 minutes, depending on the size of your breast-- lol).
• Either serve as is with your favorite sauce or cut into slices to serve as nibbles or entrée.

CHICKEN WITH PROSCIUTTO AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Season chicken lightly w/salt and pepper.
• In large nonstick skillet, brown chicken, half at a time, in olive oil 2-3 minutes per side.
• Transfer chicken to 3 quart rectangular baking dish In same skillet, cook and stir mushrooms, basil and garlic until mushrooms are tender.
• Remove from heat.
• Stir in proscuitto and tomatoes.
• Bake chicken breasts uncovered for 20 minutes.
• Spoon some of the mushroom mixture over each breast.
• Sprinkle w/cheese.
• Return to oven and bake 5 minutes more.

CHICKEN AND PROSCIUTTO CANNELLONI WITH MUSHROOM ALFREDO SAUCE

Steps:

• Step 1
• PREHEAT oven to 350°F. Step 2
• SAUTÉ mushrooms in hot oil until browned (3-4 minutes), add diced tomatoes and cook for just 1 more minute. Step 3
• COAT the bottom of a large baking tray with 1/2 of our creamy Olivieri® Herb Alfredo sauce. Step 4
• PLACE Olivieri® Chicken & Prosciutto Cannelloni with care over the sauce, seam side down and in a single layer. Step 5
• SPRINKLE with mushroom and tomato mixture and coat with remaining sauce. Step 6
• TOP with fresh mozzarella cheese. Step 7
• BAKE for 20 minutes and broil for 5 minutes (or until cheese is browning and bubbling beautifully). Step 8
• TOP with mozzarella cheese. Step 9
• BAKE in oven for 20 minutes and broil for 5 minutes or until cheese is brown and bubbling. Step 10
• REMOVE your oven mitts and pat yourself on the back for a job well done. Tasty Tip Feeling adventurous? Try a different cheese to top off the cannelloni like Parmesan or Pecorino.