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-STUFFED CHICKEN WITH MUSHROOM SAUCE

Steps:

• 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°F. 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 center of roulades registers 165°F, 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.

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, 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 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.

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.

PROSCIUTTO CHICKEN CACCIATORE

Steps:

• Cut chicken into serving-size pieces. In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, brown chicken in oil in batches. Transfer to a 5-qt. slow cooker. , Stir in the broth, tomatoes, mushrooms, onion, prosciutto, pimientos, garlic and Italian seasoning. Cover and cook on low for 4 to 4-1/2 hours or until chicken juices run clear. Serve with a slotted spoon over linguine; sprinkle with cheese.