Wedding Chicken

READY IN: 50mins




  • Preheat oven to 400 degrees.
  • First, buy your chicken pre-pounded.
  • Pay the extra.
  • It is worth it.
  • If you decide to pound your own chicken, place the chicken breast smooth side facing you on a piece of plastic wrap.
  • Fold the sides of the SAME PIECE of plastic wrap around the chicken and pound with the smooth side of a meat mallet, a rolling pin or a cookbook.
  • If you use a separate piece of plastic wrap, you run the risk of tiny little chicken guts all over you and your kitchen.
  • Gross!
  • Stomping on it will not work.
  • Pound until 1/8" thin.
  • Place pounded chicken smooth side down on the cutting board.
  • Lay a piece of prosciutto on each piece of chicken.
  • Lay a piece of cheese on each piece of chicken.
  • Fold in the long sides of the chicken breast about 1/4" (just enough to keep the whole package together), then roll from the short end of the chicken breast like a cigar.
  • Hold packet together with toothpicks.
  • In a large saute pan, heat olive oil over medium heat until it sizzles, but is not smoking.
  • Place chicken packets in pan FOLDED SIDE DOWN.
  • Brown chicken packets on all sides evenly.
  • Remove from pan and place in a baking dish.
  • In the same pan, melt the butter over med-low heat.
  • Add onions and garlic and cook until soft.
  • Add mushrooms and cook until soft and slightly browned and tender.
  • Remove from heat.
  • In a small bowl, mix cream, sour cream, flour and spices.
  • Add to mushroom mixture in saute pan.
  • Return pan to low heat.
  • Stir over low heat until smooth and thick.
  • Pour sauce over chicken.
  • Put chicken and sauce into 400 degree oven and bake for 25 minutes, or until chicken is not longer pink (depending on how done it got during the browning stage).
  • Serve with wide egg noodles and extra sauce.