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Chicken Prosciutto with Mushroom Sauce |
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Serves: 6 Print this RecipeFrances Kovar - Staten Island, New York Bake-Off® Contest 33, 1988 Prize Winner Prosciutto, or Italian thin-sliced smoked ham, is tucked under tender pieces of chicken in this outstanding main dish. The special flavor of the ham and mushroom-wine sauce makes this dish perfect for entertaining. 6 boneless skinless chicken breast halves (3 whole breasts) 5 tablespoons margarine or butter 1/4 cup chopped onions 1/4 cup all-purpose flour 2 tablespoons Dijon style mustard 1 cup chicken broth 1 cup half-and-half 1/4 cup dry white wine or water 3 (4 1/2-ounce) cans sliced mushrooms, drained 1 cup (4 oz.) shredded Swiss cheese 1 (1-pound) package (cut) frozen broccoli 6 slices prosciutto or thin-sliced cooked ham Paprika Place 1 chicken breast half between 2 pieces of plastic wrap. Pound chicken with meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breasts. Heat oven to 400°F. In large skillet over medium heat, melt 2 tablespoons of the margarine. Cook chicken in margarine until lightly browned on both sides, about 5 minutes. Remove chicken. In same skillet, melt remaining 3 tablespoons margarine; add onion. Cook until onion is tender, about 2 minutes, stirring frequently. Remove from heat; stir in flour and mustard. Gradually stir in broth, half-and-half and wine. Cook over low heat until mixture thickens and boils, stirring constantly. Add mushrooms and 1/2 cup of the cheese; stir until cheese is melted. Arrange broccoli in bottom of ungreased 13 x 9-inch (3-quart) baking dish. Spoon half (2 cups) of sauce over broccoli. Over sauce down center of dish, alternate ham slices and chicken breasts slightly overlapping; tuck ends of ham slices under chicken. Pour remaining sauce over chicken. Bake at 400°F. for 20 to 30 minutes or until chicken is tender and no longer pink. Remove from oven; sprinkle with remaining 1/2 cup cheese and paprika. Return to oven. Bake an additional 2 minutes or until cheese is melted. Nutrition Per Serving: Calories 460; Protein 42g; Carbohydrate 13g; Fat 25g; Sodium 1040mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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