Stuffed Chicken Breasts With Mushrooms, Ham And Cheese (Petto Di Pollo Ripieno Con Porcini)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Salt and freshly ground black pepper -- to taste
- 5 teaspoons olive oil
- 4 thin slices prosciutto or deli ham
- 1 teaspoon finely chopped fresh basil leaves
- 3 ounces shredded Italian fontina cheese
- 1 small clove garlic -- thinly sliced
- 2 large plum tomatoes -- peeled, seeded and slivered
- 4 skinless boneless chicken breasts
- 4 ounces mushrooms such as porcini -- shiitake or cremini, thinly sliced
- Rub
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Tried at dinner club on 5/21/00. Reasonably successful. Note that the breast does not brown at the specified time and temperature. Cooked about 15 minutes longer. It turned out somehwhat tough. Pound the breasts as thin as possible. At 1/4" they tended to spring back and made rolling up the breast difficult. Perhaps try with rather smaller, younger breasts. Flovers quite nice. the sauce is very garlicy (nice).
- Preheat oven to 350 F.
- Place chicken breasts between two layers of wax paper and pound with a meat mallet to 1/4-thick cutlets.
- Heat 2 teaspoons of the olive oil in a small skillet over medium-high heat. Add the mushrooms and saute until lightly browned, 2 to 3 minutes. Season with salt and pepper, to taste; let cool.
- Arrange one slice of prosciutto over each cutlet. Sprinkle fontina cheese over prosciutto, dividing it equally. Mound one quarter of sauteed mushrooms in the center of each cutlet. Fold the long sides of the cutlet toward the center then roll up, enclosing the mushroom filling. Tie the chicken rolls with kitchen twine and place them seam side down on a small baking pan that has been lightly oiled.
- Rub the chicken roll with 2 teaspoons of the olive oil and season with salt and black pepper to taste. Bake for 25 minutes or until chicken is cooked through. (Internal temperature should register 165 F when measured with a meat thermometer.)
- Meanwhile, heat the remaining 2 teaspoons of olive oil in a small skillet over medium-high heat. Add the garlic and saute until golden. Add the tomatoes and cook for 2 minutes. Stir in the basil and season with salt and black pepper to taste.
- When the chicken is ready, remove the twine and slice each roll into 1/2-inch-thick slices. Fan the slices out on four individual dinner plates and serve each with a spoonful of the tomato-garlic sauce.
- "Centralia (WA) Chronicle, January 12, 2000"
- Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra http://www.grassrootsrecipes.com
Plating
Cookware for this recipe
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Frying pan
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Mortar and pestle
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Kitchen thermometer