Rolled Chicken Breasts

Total Time
Prep 20 mins
Cook 25 mins

Prosciutto, mushrooms and a creamy cheese filling make this one stand out.

Ingredients Nutrition


  1. Pound chicken breasts to flatten.
  2. Mix salt, pepper and paprika; sprinkle on chicken.
  3. Mix Gruyere cheese with the next 5 ingredients.
  4. Saute shallots in 2 TBS butter 1 minute; add mushrooms, saute for 3 minutes.
  5. Using a slotted spoon, remove mushroom mixture from pan.
  6. Place 1 slice prosciutto on each chicken breast half.
  7. Spread Gruyere cheese mixture over the prosciutto.
  8. Fold the sides in and roll up; secure with toothpicks.
  9. Brown chicken in 3 TBS butter; place chicken in greased 8 inch square baking dish.
  10. Bake at 350° for 15 minutes; remove and keep warm.
  11. Add remaining 3 TBS butter to skillet; stir in flour until smooth.
  12. Cook and stir for 1 minute; slowly add sherry.
  13. Cook and stir until thickened.
  14. Add mushroom mixture; stir well.
  15. Pour over chicken, return to oven; bake another 10 minutes.
Most Helpful

Another winner Inez. I spotted this recipe and knew that it was something we would have to try. I followed the recipe exactly. It was fantastic and oh so very rich. We ended up only eating 1/2 of a portion which was great as we had left overs and it heats up very well. Next time I will add a little more prosciutto as mine was very thin and got lost in the cheese mixture but otherwise it was supurb!

Just Cher January 26, 2003

This was OH MY GOD SO GOOD! I did change the recipe a little Like crispy bacon crumbled instead of the prosciutto, and used white onions instead of shallots and the green onions.And used brandy for the sherry. Just because i didn`t have the ingredients. This is a keeper!YUMMY!!!!

Rita~ January 12, 2003

Very nice recipe! I used other recommendations & did 1/2 of the filling & added more prosciutto. I should have known better & cut the salt back more cause prosciutto is quite salty. I still found there to be more stuffing than we prefer so I will adjust more next time. I didn't have gruyere so I used a swiss/havarti mixture. I have some sliced avocado so I added 1-2 oz (chopped fine) in the filling along with a couple slivers of jalapeno pepper. I also cut back considerably on the butter. This is a very rich & filling dish with excellent flavours, thanks for sharing.

Mustang Sally 54269 October 25, 2009