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Categories:
chicken breasts olive oil butter Provolone cheese tarragon chives kosher salt black pepper portabella mushrooms onion white wine mustard chicken broth garlic
Viewed: 38 - Published at: 2 years agoIngredients
- 4 boneless skinless chicken breasts
- 4 tablespoons olive oil, separated
- 2 tablespoons butter, separated
- 4 slices prosciutto
- 4 slices provolone cheese
- 1 teaspoon dried tarragon
- 1 teaspoon dried chives
- 14 teaspoon kosher salt
- 18 teaspoon black pepper
- 1 12 cups portabella mushrooms, sliced
- 1 medium onion, chopped
- 12 dry white wine
- 1 tablespoon Dijon mustard
- 12 cup chicken broth
- 34 cup garlic and butter flavored crouton (I used Marzetti)
Method
- Pound chicken breasts thin.
- Layer prosciutto and cheese on top of chicken.
- Add tarragon and chives and salt and pepper.
- Roll up and secure with twine.
- Heat a large heavy skillet (I prefer iron) and pour in 2 TB olive oil and add 1 TB butter until sizzling but donot burn the butter.
- Add chicken breasts and brown on all sides.
- Remove from skillet and set aside.
- Add remaining olive oil and butter in the same skillet and saute the onions and mushrooms until the onions are soft.
- Add chicken broth, wine and Dijon mustard and return the chicken rollups to the skillet.
- Crush the croutons in a food processor and add to sauce.
- Cover and bake at 350 degrees for approximately 45 minutes.
