Chicken Mushroom and Prosciutto Rolls
Elevate your weeknight dinner with these irresistible Chicken Mushroom and Prosciutto Rolls, a sophisticated yet simple dish that's perfect for any occasion. Tender butterflied chicken breasts are layered with savory prosciutto, a rich and earthy mushroom filling infused with garlic, shallots, and fresh parsley, and a sprinkle of melted Parmesan cheese. Rolled to perfection and oven-baked until golden, these stuffed chicken rolls are packed with bold flavors and an impressive presentation. Whether served alongside roasted vegetables or a crisp green salad, this recipe combines gourmet flair with comfort food appeal. Ready in under an hour, it’s a delicious and gluten-free meal that’s sure to impress family and guests alike.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 200 grams Button mushrooms
- 8 slices Prosciutto
- 2 cloves Garlic cloves
- 2 pieces Shallots
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 50 grams Parmesan cheese
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
Place the chicken breasts on a cutting board. Using a sharp knife, butterfly each chicken breast by slicing it horizontally but not completely through, and then open it like a book. Cover with plastic wrap and gently pound to an even thickness using a mallet or rolling pin.
In a skillet, heat the butter and olive oil over medium heat. Add minced garlic and finely chopped shallots, sautéing until softened and fragrant, about 2 minutes.
Add finely chopped button mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the water from the mushrooms has evaporated and they are golden brown. Stir in the salt, black pepper, and chopped parsley. Remove from heat and let cool slightly.
Lay two slices of prosciutto on each flattened chicken breast, ensuring they cover the surface. Top with a spoonful of the mushroom mixture and spread it evenly. Sprinkle grated Parmesan cheese on top of the mushroom filling.
Roll each chicken breast tightly around the filling, starting from the smaller end and rolling toward the larger end. Secure each roll with 2 toothpicks to keep them from unraveling.
Place the rolls seam-side down on the prepared baking tray. Brush the tops lightly with olive oil and season with a pinch of salt and pepper.
Bake the rolls in the preheated oven for 25 minutes, or until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C).
Remove the rolls from the oven and let them rest for 5 minutes before slicing and serving. Garnish with additional chopped parsley, if desired.
Serve warm with a side of your choice, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 4828 mg | 210% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.0 g | ||
| Protein | 259.8 g | 520% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 570 mg | 44% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1239 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
