Make This in November: Prosciutto-Stuffed Chicken with Mushroom Sauce

Photo by Romulo YanesPhoto by Romulo YanesBy Danielle Walsh, Bon Appétit

We've been going on and on about Thanksgiving: the perfect turkey, masterful gravy, even an entire guide for pulling off a dinner party of epic proportions. We're so concerned with Turkey Day that we forget--almost--something crucial: the other 29 dinners you have to make, and eat, in November.

Breathe.

It's actually quite easy to make awesome meals in under an hour--things like homemade pasta, chicken roulade, and a grape-studded cornmeal cake. For more ideas for quick, delicious dinners, bookmark our Fast, Easy, Fresh recipes page. They're meals that will leave you time for ordering your turkey, figuring out the seating arrangements, and practicing your carving skills.

Prosciutto-Stuffed Chicken with Mushroom Sauce
Recipe by Bon Appetit Test Kitchen
4-6 servings
Active: 50 minutes
Total: 50 minutes

Mix up the fillings by substituting your favorite cheeses, thinly sliced meats, and herbs.

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Ingredients
4 skinless, boneless chicken breasts (about 2 pounds)
Kosher salt, freshly ground pepper
8 thin slices prosciutto
8 thin slices provolone cheese
32 fresh basil leaves
3 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
2 cups low-sodium chicken broth
1 teaspoon red wine vinegar
2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)

Read More: Foolproof Fall Party Appetizers

Preparation
Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch thick. Season on all sides with salt and pepper.

Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2-inch border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.

Preheat oven to 450°. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.

Scrape drippings and any melted cheese from skillet; discard. Set skillet over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.

Cut off and discard twine. Cut chicken into 1/2-inch slices. Drizzle mushroom sauce over.


More from Bon Appétit:

Bon Appétit's Guide to Fast, Easy Meals
10 Snacks You Thought Were Healthy But Really Aren't
15 Ways to Use Apples This Fall
Fall's Most Delicious Salads