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Kyckling fylld med prosciutto och svampsås

Kyckling fylld med prosciutto och svampsås

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant prosciutto-stuffed chicken with mushroom sauce is a sophisticated yet simple dish that brings classic Italian flavours to your dinner table. The chicken breasts are butterflied and rolled with salty prosciutto, creamy provolone cheese, and fragrant fresh basil, creating a beautiful spiral effect when sliced. It is a wonderful way to elevate lean poultry, ensuring every bite is succulent and infused with a deep, savoury flavour from the herbs and melted cheese.

As a diabetes-friendly main course, this recipe prioritises high-quality protein and earthy vegetables over heavy carbohydrates. The mixed mushrooms, including chestnut and maitake, provide a meaty texture and a rich sauce that complements the delicate chicken perfectly. It is an ideal choice for a healthy midweek meal or a refined weekend dinner, especially when served alongside steamed seasonal greens or a crisp side salad.

Ingredients for Prosciutto-Stuffed Chicken with Mushroom Sauce

4 skinless, boneless chicken breasts (about 900g )
Koshersalt, nymalen peppar
8 thin slices prosciutto
8 thin slices provolone cheese
32 fresh basil leaves
3 tablespoons unsalted butter, divided
1 matsked vegetabilisk olja
950ml mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
475 ml låg-natrium kycklingbuljong
1 tesked rödvinsvinäger
2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)

How to make Prosciutto-Stuffed Chicken with Mushroom Sauce

Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4" 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" border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2" border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.

Preheat oven to 232°C. 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 centre of roulades registers 74°C, 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" slices. Drizzle mushroom sauce over.

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