Prosciutto-Stuffed Chicken with Mushroom Sauce

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This elegant prosciutto-stuffed chicken with mushroom sauce is a sophisticated yet simple dish that brings classic Italian flavours to your dinner table. The chicken breasts are butterflied and rolled with salty prosciutto, creamy provolone cheese, and fragrant fresh basil, creating a beautiful spiral effect when sliced. It is a wonderful way to elevate lean poultry, ensuring every bite is succulent and infused with a deep, savoury flavour from the herbs and melted cheese.

As a diabetes-friendly main course, this recipe prioritises high-quality protein and earthy vegetables over heavy carbohydrates. The mixed mushrooms, including chestnut and maitake, provide a meaty texture and a rich sauce that complements the delicate chicken perfectly. It is an ideal choice for a healthy midweek meal or a refined weekend dinner, especially when served alongside steamed seasonal greens or a crisp side salad.

Ingredients for Prosciutto-Stuffed Chicken with Mushroom Sauce

4 skinless, boneless chicken breasts (about 900g )
कोशेर नमक, ताज़ी पिसी हुई काली मिर्च
8 thin slices prosciutto
8 thin slices provolone cheese
32 fresh basil leaves
3 बड़े चम्मच बिना नमक का मक्खन, विभाजित
1 बड़ा चम्मच वनस्पति तेल
950ml mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
475ml कम-सोडियम चिकन शोरबा
1 teaspoon red wine vinegar
2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)

How to make Prosciutto-Stuffed Chicken with Mushroom Sauce

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 232°C. Heat 1 tablespoon 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 centre of roulades registers 74°C, 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 tablespoon butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.

Cut off and discard twine. Cut chicken into 1/2" slices. Drizzle mushroom sauce over.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.