Chicken Cordon Bleu w/prosciutto

Recipe By:
Veronicaa
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  • Total Time 40 min Ico-add
  • Yield 4 Servings
  • Level Medium

Another variation of a Classic, in this recipe we use prosciutto and swiss cheese and top it all off with a rich mushroom and wine sauce.
 

Ingredients

  • 4 skinless, boneless chicken breast halves (about 1 pound total)
  • 4 slices-prosciutto
  • 4 slices swiss cheese (3 ounces total)
  • 3 tablespoons margarine or butter
  • 1 cup sliced fresh mushrooms
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1 cup milk
  • 2 tablespoons dry white wine
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Directions

  1. 1. Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
  2. 2. Place a slice of prosciutto and a slice of cheese on each chicken piece.
  3. 3. Fold in the bottom and sides; roll up jelly-roll style and secure with wooden toothpicks.
  4. 4. In a 10-inch skillet cook rolls in 1 tablespoon of the hot margarine or butter over medium-low heat for 20 minutes or till tender and juices run clear.
  5. 5. Turn to brown evenly. Remove toothpicks.
  6. 6. For the sauce, in a small saucepan melt the remaining 2 tablespoons margarine or butter and saute mushrooms and garlic till tender.
  7. 7. Stir in four and nutmeg, adding milk all at once.
  8. 8. Cook and stir till thickened and bubbly (2 minutes), stir in wine.
  9. 9. Plate the Chicken rolls and top with sauce.