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Nutrition Facts
Serving Size 1 (152g) Recipe makes 2 servings The following items or measurements are not included below: 2 chicken breast fillets 4 slices prosciutto
Calories 348
Calories from Fat 305		(87%)
Amount Per Serving		%DV
	Total Fat 33.9g	52%
	Saturated Fat 14.6g	73%
	Monounsaturated Fat 15.6g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 63mg		21%
Sodium 175mg		7%
Potassium 279mg		7%
Total Carbohydrate 7.0g		2%
	Dietary Fiber 1.0g	3%
	Sugars 2.1g
Protein 6.4g		12%
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Chicken, Mushroom and Prosciutto Rolls

Recipe #90359 | 25 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Fairy Nuff
May 1, 2004

An elegant entrée, a great main or a fabulous finger food, whatever suits you.

SERVES 2 (change servings and units)

Ingredients

2 half chicken breast fillets (no skin, trimmed of fat)
1/2 onion, finely chopped
2 garlic cloves, crushed
10 button mushrooms, finely sliced
2 tablespoons olive oil
1/2 cup cream cheese
4 slices of thin prosciutto (or bacon)

Directions

1
Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).
2
You should have two almost identical top and bottom pieces of chicken.
3
Repeat for the other breast; set aside.
4
Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.
5
Cook for 2 minutes then add sliced mushrooms.
6
Remove from heat and allow to cool.
7
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.
8
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).
9
Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.
10
Heat 1 tbsp oil in pan and over medium/high heat seal the chicken parcels on all sides.
11
Lower the heat and continue cooking until chicken is cooked through (about 10-15 minutes, depending on the size of your breast-- lol).
12
Either serve as is with your favorite sauce or cut into slices to serve as nibbles or entrée.

Questions about this recipe?

Featured Reviews for This Recipe

From: Let's Cook!

On Jun 13, 2009

Yummy!!! My husband loved this. He keeps asking me to make it again, but I haven't had a chance to make it again. Next time I think I will use regular ham though because it doesn't fall apart as easily, and it's so much cheaper. Very yummy though

0 people found this review helpful

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From: Chef #681828

On Nov 2, 2008

I give this 5 stars because I screwed it up and it was still AMAZING. My family was absolutely THRILLED about this chicken. I topped these off with bearnaise sauce... which all said was perfect. Here's what I did that screwed it up: I cooked the mushrooms a bit with the onions and garlic --which the recipe does not call for — this made the texture of the filling very silky and slippery and it was very difficult to get it to stay inside the chicken rolls. I should have followed correctly. Further - after filleting the chicken breasts, pounding them out and slicing them lengthwise, they were much too thin in width. I wish I had stopped at the filleting part and proceded to pound them out but not cut them in half lengthwise. I think it would have been much easier to handle and work with them. However... I added to the onion garlic mixture while cooking - a pinch of dill, a few pinches of salt, some pepper, and about a tablespoon of crushed red pepper. To top it off I added about 2 tbls parsely flakes. Then afterwards I added the mushrooms! I also wrapped these in thick sliced bacon as I didn't have the Proscuitto (and it was rather expensive as I trippled this recipe for my family size. Though it seemed as though everything was falling apart, It was truly awesome! Thank you for this recipe.

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From: TOOLBELT DIVA

On Sep 9, 2005

Great recipe; great flavour and great "chock". I like the prosciutto used as the elastic band around the chicken breast(s). I must confess I did not halve the breast after pounding; I quite like the larger portion, probably because of my wild affair, on a daily basis, with mushrooms. Served with a creamy white wine sauce, it was a meal fit for anyone's fussy palate. Accompaniments included broccholi for green, and sliced tomato for bright colour. (Red, white and green; should be somebody's football colours) Thanks FairyNuff, a top drawer dinner for two.

6 people found this review helpful

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From: NcMysteryShopper

On Sep 9, 2005

These were great! Incredible flavor! I think the chicken breast were too small, and next time I think I would roll the whole pounded breast, as I enjoyed it as an entree with lovely asparagus! Great Recipe! Thanks Fairy!

3 people found this review helpful

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