Ron's Chicken Rolls With Portabella Mushroom Sauce

I love prosciutto, portabella mushroom and cheese together so I came up with this easy dish that would impress your guests. Skinless, boneless chicken breasts are stuffed with prosciutto and provolone cheese and browned and then baked in a delicious portabella mushroom sauce flavored with white wine and Dijon mustard. I served this with orzo and a nice green salad.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 4  tablespoons olive oil, separated
• 2  tablespoons butter, separated
• 4  slices prosciutto
• 4  slices provolone cheese
• 1  teaspoon dried tarragon
• 1  teaspoon dried chives
• 1⁄4 teaspoon kosher salt
• 1⁄8 teaspoon black pepper
• 1 1⁄2 cups portabella mushrooms, sliced
• 1  medium onion, chopped
• 1⁄2 dry white wine
• 1  tablespoon Dijon mustard
• 1⁄2 cup chicken broth
• 3⁄4 cup  garlic and butter flavored crouton (I used Marzetti)

Directions

1. Pound chicken breasts thin.
2. Layer prosciutto and cheese on top of chicken.
3. Add tarragon and chives and salt and pepper.
4. Roll up and secure with twine.
5. Heat a large heavy skillet (I prefer iron) and pour in 2 TB olive oil and add 1 TB butter until sizzling but donot burn the butter.
6. Add chicken breasts and brown on all sides.
7. Remove from skillet and set aside.
8. Add remaining olive oil and butter in the same skillet and saute the onions and mushrooms until the onions are soft.
9. Add chicken broth, wine and Dijon mustard and return the chicken rollups to the skillet.
10. Crush the croutons in a food processor and add to sauce.
11. Cover and bake at 350 degrees for approximately 45 minutes.