Rolled Chicken Breasts

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon paprika
• 1  cup  shredded gruyere cheese
• 1 (3 ounce) package cream cheese, softened
• 1⁄3 cup  grated parmesan cheese
• 1⁄4 cup sour cream
• 4  green onions, minced
• 2  cloves garlic, minced
• 2  shallots, minced
• 1⁄2 cup butter, melted...divided
• 1⁄2 lb fresh mushrooms, sliced
• 4  slices prosciutto
• 3  tablespoons flour
• 3⁄4 cup dry sherry

Directions

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.