Will definitely make again and again! I was embarrassed to serve this. I made this last night for my husband and I and it was delicious. The prosciutto and provolone are already salty so I will remember to not overdo the seasoning next time. Definitely need to try this one! Place a slice of ham and a slice of provolone cheese on each chicken breast. Your kids are adorable sometimes I miss those crazy days! Pour milk into a separate bowl. Drizzle mushroom sauce over. Heavy cream to the sauce which just added some richness it was delish. I've burned myself a time or two that way as well! Loved, loved this! I've made it as shown, and also made it w/ whatever good cheese & fresh herbs I've got on hand. (The chicken will be cooked through but still juicy.) Excellent recipe. So bummed because this would have been delightful if I'd just avoided too much salt! This is an expensive riff on the classic supreme de volailles Elisabet (sp?). Mix up the fillings by substituting your favorite cheeses, thinly sliced meats, and herbs. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2" border. © 2017–2020 The Seasoned Mom     About     Privacy. This recipe was delicious! . Since Italian food is one of our favorite cuisines, I thought that it would be fun to create a spin on another popular classic (Chicken Cordon Bleu), using Italian-inspired ingredients. Prosciutto Wrapped Chicken Breast Stuffed with Ricotta and Spinach cookinwithlove.blogspot.com garlic, baby spinach, water, garlic cloves, ricotta, low salt chicken broth and 16 more Grilled Chicken Breast Stuffed with Spinach, … Just a sprinkle and it blends in very nicely. Place 1 chicken breast on a work surface, cut side up. Next day it was rich and delicious. https://culturecheesemag.com/recipes/prosciutto-provolone-stuffed-chicken What a huge disappointment ! Sometimes a splash of heavy cream if I want something a little richer. I did add 2 tbs. Depending on the size of your ham and cheese slices, you may need to trim them or cut them in half so that they are not hanging too far out of the roll-up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2" border. Best of all, it's a simple weeknight dinner that comes together with … Your email address will not be published. I would use mile provolone and/or ham instead of proscuitto if making again. Keith (who doesn't usually enjoy leftovers) loved this dinner so much that he took the last few bits of stuffed chicken and put them in a sandwich for work the next day! This was a wonderful recipe, quite Northern Italian in style (we lived in Milano for many years). Preheat oven to 425F (220C). Follow The Seasoned Mom on Instagram and show us what you're making! That's wonderful, Amber! This sounds delicious and looks like such a cozy meal. This receipe is a keeper. Preheat oven to 450°. The end result was a family-friendly, low-carb, high-protein stuffed chicken recipe that I know you will love, too! I wouldn't make this again... loved the recipe, and easy to make. Since the recipe uses 1.5-2 pounds of meat, our family even had some leftovers to enjoy later. I can see why these were a hit in your house...they look SO good! Keep the chicken blood to a minimum by patting the roulades dry before you start browning them. It's delish! Mix together salt, pepper, garlic, and Italian seasoning. I'm so glad that you enjoyed it! Bake for 45 minutes to 1 hour, or until chicken reaches an internal temperature of 165 degrees. Place the rolled chicken on a greased cookie sheet or in a cast iron skillet. Also, I like the idea of adding a bit of flour or cornstarch to the sauce.

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