Oh my! This prosciutto-stuffed chicken was AMAZING. I actually made this chicken two ways. One was made in a cast iron pan on the stove/oven and the other was made in my Instant Pot. Both were AMAZING. I really couldn’t choose one that I liked over the other so if you’d like to add this to a weekly menu, know that it can be done either way.
You’ll start by butterflying your chicken. You do this but by:
- Putting your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.
- Open out the breast so that it resembles a butterfly.
- Cover with plastic wrap or wax paper and “beat” with meat mallet, pan or rolling pin to create an even thickness. You’ll want about 1/4″ thickness for the chicken.
On top of the flattened chicken you will then layer with two pieces of prosciutto, 2-3 pieces of thin sliced provolone cheese and 8-10 pieces of fresh basil. When you have the chicken covered, roll up the chicken and tie together with kitchen string. Let’s be honest, I can’t do fancy tying so this works for me.
It’s time to sear the chicken now.
In the cast iron skillet, turn heat on medium. Allow for the pan to heat up for about 3-5 minutes. When it’s hot, add 1 TBS oil of choice and add chicken. Sear on all sides for about 2-3 minutes each.
For the Instant Pot, push the saute button and allow for the pot to reach HOT temperature. Once it does read HOT, add in 1 TBS oil of choice and add chicken. Sear on all sides for about 2-3 minutes each.
Once the chicken is seared on all sides
For the cast iron skillet, you will transfer the chicken to a heated 450°F oven for approximately 7-9 minutes or until you have an internal temperature of 165°F. When you have reached the internal temperature, remove the chicken from the oven and place chicken on cutting board and allow to rest for at least 5 minutes before cutting into it.
For the Instant Pot, remove the seared piece of meat. Pour in 1 cup of liquid (water or chicken broth) and add in your trivet. Place the piece of chicken on your trivet. Put the lid on the pot and seal. Select poultry and adjust time to 8 minutes. When done, allow for a 5-8 minute natural pressure release. Remove from pan and allow to rest for 5 minutes.
Seriously, don’t cut into the chicken until it rests or all the juices will be on your board and not with your chicken. It smells amazing but wait! 🙂
Now it’s time to make your mushroom sauce while your chicken is resting. You’ll start by adding 1 TBS of butter to your pan on medium heat. (For the Instant Pot, remove the liquid but don’t wipe out with paper towel or cloth. Push the saute button and allow pot to read HOT). Add in 1 8 oz container of any mushrooms of choice. Stir turning once, or until they have started to turn brown.
Add salt and pepper and stir for another 1 minute.
Add in 1 cup chicken broth and 1 tsp red wine vinegar. Simmer until liquid has thickened and reduced. Stir in 1 TBS butter and herbs (I added in 1-2 TBS parsley, chives and basil).
I totally get that my picture below looks like I cooked my asparagus to death. I get it. BUT this is the only way I will eat mine. You cook yours the way YOU love 🙂 I cooked mine with EVOO and salt and pepper for 20 minutes in a 450°F oven. Oh my gosh, they are SOOO good!
Serve your mushroom sauce over top of your cut chicken (about 1/2″ thickness) and asparagus. Oh my gosh. YUM!
| Servings |
servings
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- 2 pieces boneless, skinless chicken breasts
- 4 thin slices prosciutto
- 4 thin slices provolone cheese
- 16-20 pieces fresh basil
- 3 TBS butter, divided
- 1 TBS vegetable oil
- 1 cup water or broth (additional needed for Instant Pot only)
- 1 8 oz container mushrooms
- 1 cup chicken broth
- 1 tsp red wine vinegar
- 2 TBS fresh herbs (basil, parsley and chives)
Ingredients
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- Heat oven to 450°F. Turn stove on medium temperature. For Instant Pot, push saute button and allow for screen to read HOT.
- Butterfly chicken breasts horizontally. Open each breast in half and pound with meat mallet, pan or rolling pin to about 1/4" thickness. Season both sides with salt and pepper. Place chicken cut side up and add 2 pieces of prosciutto, 2 pieces of thinly sliced provolone cheese and 8-10 fresh basil leaves.
- Roll chicken lengthwise and tie together using kitchen twine. Repeat for other piece of chicken.
- Once skillet is hot, add 1 TBS of butter and 1 TBS oil. Add chicken to cast iron skillet and sear for about 2 minutes per side.
- Transfer cast iron skillet to oven and baked until internal temperature reaches 165°F or about 7-9 minutes.
- Transfer chicken to plate and allow to rest for about 5-10 minutes. Once rested, cut chicken into 1/2" slices.
- Return skillet to stove over medium heat. Add 1 TBS butter and melt. Once melted, add in mushrooms. Cook, turning once or until mushrooms have turned a golden brown color. Season with salt and pepper. Once seasoned, add in chicken broth and red wine vinegar. Allow for the sauce to simmer until it's been reduced and thickens.
- Add in remaining 1 TBS of butter and herbs and stir. Serve over cut chicken.
- Push saute button and allow for screen to read HOT.
- Butterfly chicken breasts horizontally. Open each breast in half and pound with meat mallet, pan or rolling pin to about 1/4" thickness. Season both sides with salt and pepper. Place chicken cut side up and add 2 pieces of prosciutto, 2 pieces of thinly sliced provolone cheese and 8-10 fresh basil leaves.
- Roll chicken lengthwise and tie together using kitchen twine. Repeat for other piece of chicken.
- Once inner pot is hot, add 1 TBS of butter and 1 TBS oil. Add chicken and sear for about 2 minutes per side.
- Once browned, remove chicken from the pot and replace with trivet. Place chicken breasts on top of trivet and add 1 cup of chicken stock or water.
- Close lid and seal the pot. Press poultry and adjust the time to 8 minutes. Once timer goes off allow for 5-8 minute natural pressure release.
- Transfer chicken to plate and allow to rest for about 5-10 minutes. Once rested, cut chicken into 1/2" slices.
- Drain juice from pot and place inner pot back into Instant Pot. Press saute button and allow pot to read HOT. Add 1 TBS butter and melt. Once melted, add in mushrooms. Cook, turning once or until mushrooms have turned a golden brown color. Season with salt and pepper. Once seasoned, add in chicken broth and red wine vinegar. Allow for the sauce to simmer until it's been reduced and thickens.
- Add in remaining 1 TBS of butter and herbs and stir. Serve over cut chicken.