Mushroom Prosciutto Smoked Mozzarella Stuffed Chicken Breast Recipes

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CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE



Chicken with Mushrooms, Prosciutto, and Cream Sauce image

This chicken is quick, simple, delicious and has an elegant presentation! If you don't have prosciutto handy you can use bacon. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabello, oyster, etc. It can be prepared ahead of time and thrown in the oven when ready. Serve with garlic mashed potatoes, buttered noodles or basmati rice.

Provided by TIFFUHNY

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

2 tablespoons butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 tablespoons minced garlic, divided
1 cup sliced fresh mushrooms
¼ cup dry white wine
1 cup sour cream

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.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 3.3 g, Cholesterol 118.7 mg, Fat 30.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 13.3 g, Sodium 424.5 mg, Sugar 0.3 g

MUSHROOM-PROSCIUTTO-SMOKED MOZZARELLA STUFFED CHICKEN BREAST



Mushroom-Prosciutto-Smoked Mozzarella Stuffed Chicken Breast image

I was inspired to create this dish by my favorite stuffed mushroom recipe, which calls for prosciutto and smoked mozzarella. This recipe could be made any night of the week or even for a dinner party. The combination of shallots, prosciutto and smoked mozzarella gives this dish a light, smoky flavor. The outside is crispy from the breading and toasted cheese topping, and the inside is moist and flavorful. Each breast could be served whole or sliced for an elegant presentation. I served it with fresh baby peas and parmesan roasted potatoes. My husband said the assembled plate resembled something you might find on a restaurant menu. I hope you enjoy as much as we did!

Provided by MarthaStewartWanabe

Categories     Chicken Breast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 14

2 boneless skinless chicken breasts
2 tablespoons olive oil
1 cup portabella mushroom, chopped (use baby bellas)
1 garlic clove, minced
1 shallot, chopped (about 1 1/2 tbs.)
2 ounces prosciutto, chopped (about 4 slices)
1/2 teaspoon black pepper, freshly ground
2 tablespoons seasoned bread crumbs (or enough for desired texture)
1/2 cup smoked mozzarella cheese, grated (or any other soft, smoked cheese)
1 egg
2 tablespoons milk
1/2 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 cup smoked mozzarella cheese, coarsely grated

Steps:

  • Preheat oven to 350°F.
  • Prepare chicken breasts by cutting off excess fat and slitting a pocket into the center of each breast (insert knife into one side of breast, carefully slitting the pocket through the center and leaving the other three sides intact). Set aside.
  • Heat 1 tbs. olive oil in a skillet at medium heat. Sauté garlic and shallots until tender. Add mushrooms to skillet and sauté until tender. Then add prosciutto to skillet and sauté until cooked through.
  • Remove skillet from heat, stir in 1/4 teaspoons pepper and seasoned bread crumbs (to your texture preference) and then stir in cheese. The melting cheese will help bind the mixture.
  • Stuff each chicken breast with mushroom mixture, packing the stuffing in tight. Then close the slits in each breast with toothpicks.
  • Brush the bottom of a baking dish with remaining 1 tbs. olive oil.
  • In one shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs, 1/4 teaspoons pepper and salt. Carefully dredge each stuffed breast in egg mixture first (shaking off excess) and then in bread crumb mixture. Place each stuffed breast on its side in baking dish.
  • Roast at 350°F for 20 minutes, turn each breast and roast for another 20 minutes or until done. During the last 10 minutes of roasting time, top each breast with remaining cheese. The cheese will melt down over the sides and brown slightly on top. If you desire your cheese to brown more, place under broiler at lowest setting for 1-2 minutes or until desired coloration.
  • Remove toothpicks and serve.

Nutrition Facts : Calories 586.7, Fat 29.6, SaturatedFat 9.4, Cholesterol 209.9, Sodium 1334.8, Carbohydrate 32.1, Fiber 2.6, Sugar 3.6, Protein 47

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