6 boneless, skinless chicken breast halves (pounded thin)
Sea salt and cracked pepper
12 tbsp herbed goat cheese, softened
6 thin slices of prosciutto, serrano or pancetta
6 tbsp unsalted butter, chilled
1 lb crimini mushrooms, sliced
All purpose flour (about 1 cup for dredging)
2 tbsp olive oil
1 cup organic chicken broth
1/4 cup Frangelico liqueur
3 tbsp good quality aged balsamic vinegar
2 tbsp Italian parsley, chopped
1 tbsp chives, chopped
Side dish
10 red potatoes, quartered
sea salt (or truffle salt)
olive oil
Black pepper, freshly cracked
Instructions
Preheat kitchen appliance to four hundred degrees
Toss potatoes in oil in an exceedingly baking dish and season with salt and pepper. I completely love truffle tasteful salt and extremely suggest it. Roast potatoes within the kitchen appliance for concerning AN hour or till soft. flip them sometimes in order that they don’t stick with the pan.
rigorously pound the chicken in between sheets of paper till it’s concerning 1/4 in. thick. take care to not over pound or it'll disintegrate. Season with salt and pepper. Take one breast [*fr1] at a time and unfold one facet equally with cheese and high with a slice of prosciutto. ensure any excess fat on the prosciutto is removed. Roll into a good cylinder and tie the ends (about one in. from every end) with room twine. take away excess twine.
Heat three tbsp of butter in an exceedingly massive cooking pan over medium-high heat. Add mushrooms in batches and saute while not stirring for five minutes. this can enable them to brown. take care to not crowd too several mushrooms within the pan or they're going to steam not brown. Stir mushrooms and continue change of state till softened and brunet (about 7-8 minutes.) Transfer them to a plate and wipe the cooking pan with a towel.
Pour flour on a plate and dredge every chicken “roll” within the flour. Shake off any excess. Heat a pair of tbsp. of butter and a pair of tbsp of oil within the cooking pan over medium-high heat. Add the chicken and cook, turning till nicely brunet and grilled through (about fourteen minutes.) Transfer chicken rolls to a plate.
Add Frangelico to the cooking pan and deglaze, scraping off any burned bits from rock bottom. Add stock and permit to gently boil whereas continued to stir till sauce has reduced by 1/3. Add balsamy vinegar, chives and season with salt and pepper to style. come back the mushrooms and chicken to the cooking pan, cook and switch into sauce till nicely coated and warm through.
Transfer the chicken to a platter. take away cooking pan from heat and swirl in a pair of tbsp of butter into sauce. Spoon over the chicken. and sprinkle with parsley. Serve with roast potatoes.
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