Prosciutto and Basil Stuffed Chicken with Mushrooms
An easy, yet fancy dinner idea that is packed with flavor! Chicken rolled up with prosciutto, dairy free cream cheese, and fresh basil served in a mushroom lemon gravy.
- 3 chicken breasts about 1.5 lbs
- 6 pieces Citterio Prosciutto di Parma 2 slices per chicken
- 3 tbsp Kite Hill almond milk cream cheese I used the Chive flavor
- 15 fresh basil leaves
- 2 tbsp avocado or olive oil
- salt and pepper to taste
Mushroom Lemon Sauce (optional)
- 1 tbsp ghee
- 8 oz sliced cremini mushrooms
- 2 cloves garlic, minced
- 1.5 cups chicken broth
- 1 lemon juiced
- 1/2 tsp crushed red pepper flakes
- 1 tsp arrowroot powder
- 1 tbsp water
Preheat oven to 450. Pound chicken breasts to 1/4 inch thickness. Place 2 pieces of prosciutto, 1 tbsp cream cheese, and 5 basil leaves on top of the flattened chicken. Roll up and tie with kitchen twine or secure with a toothpick (it's much easier to flip in the pan using the twine).
Add olive or avocado oil to an oven safe pan. (I used a 12" Lodge Cast Iron pan). Heat over medium high heat. Once heated, add chicken rollups and cook for 2 mins on all sides (top, bottom, and both sides), about 8 minutes total. Once browned, place the pan into the oven until the chicken reaches an internal temperature of 165 degrees (about 8-10 minutes).
You can serve at this point, or continue on to make the mushroom lemon sauce!
Remove the chicken rollups from the pan and set aside, tented with foil.
Heat the ghee in the same pan and add mushrooms and garlic. Cook until mushrooms begin to soften, aboit 3-5 minutes. Add in chicken broth, lemon juice, and red pepper flakes. Use a spoon to scrape up any brown bits, and stir well. Bring to a boil then reduce heat to medium low.
Mix arrowroot powder and water to create a slurry. Mix the slurry into the sauce. It will thicken quickly. Add the chicken back into the pan, slice, and serve! Enjoy!