Mushroom Chicken Rolls wrapped in Prosciutto Cotto, this takes the partnership of chicken and mushrooms to an all-time intimate and interactive infusion of flavor and texture level! Want a real family pleaser that presents beautifully and can captivate on aroma alone? Only one thing to do: Go shopping!
Song of the day: "Unbelievable" by EMF.
I have a really great recipe for you today! Imagine moist tender chicken wrapped in prosciutto cotto and stuffed with the most amazing mushroom mixture. The end result, eye-rolling, vocal pleasing sounds of pure satisfaction and fulfillment! Want a luxurious dish to grace the family dinner table? Check this out!
The inspiration to make Mushroom Chicken Rolls wrapped in Prosciutto Cotto
Being a food blogger is a lot of fun. You get to be creative with food! When I was thinking of a recipe for Mushrooms Canada, there were many ideas floating in my head. Also, we are blessed with some amazing mushroom growers. However, Nicoletta sent me an email with some Italian recipes and that is when I saw this wonderful chicken breast stuffed with mushroom and rolled in prosciutto! I was drooling and thought I can put my own spin on this recipe and be totally inspired to do it!
What's in the shopping bag? Let's take a look!
- King Oyster mushrooms
- Crimini mushrooms
- Cream cheese
- Organic chicken breast
- Prosciutto cotto
- Olive oil
- White wine
- Day old rustic bread
- Italian bread crumbs
- Fresh chopped parsley
Now that our shopping is done, let's get started!
I am so excited for this dish. It has so many levels of flavor and texture, and I know it is going to be an absolute joy to my taste buds!
First things first:
- We need to get the stuffing done. Then, shallots are minced with the garlic.
- Mushrooms are washed and chopped fine.
- I have bread crumbs waiting and the inside of the day-old bread broken up.
- Firstly I saute shallot and garlic in olive oil, and when those sweat, I add the mushrooms, then the wine and seasoning, along with the bread crumbs and bread.
- Secondly I fillet the chicken breast and pound it with a meat cleaver.
- Thirdly I lay the breast on the prosciutto cotto, add the speck, then cream cheese, and finally the mushroom mixture.
- Fourthly, the fun begins and time to roll up.
A little secret to keep these rolls moist and juicy
As I was finishing rolling the chicken I thought how do I keep this from getting overcooked on the bottom and very dry. Here it comes an "ah ha moment": adding chopped carrots and onions seasoned with good old e.v.o. oil and placed underneath the chicken rolls!
As a result, the roll will sit with an air space between the chicken roll and the pan. The heat will work its way through and the carrots and onions will caramelize creating a moisture and steam that will infuse into the meat! A good idea on my part, I think! Maybe, just maybe, we can also eat those carrots! Time to get into a 380 degree F oven!
Wait till you smell the aroma that is going to waft through your house. It is going to make you so hungry and impatient! Furthermore, when you peek into the window of the oven, you will see that lovely prosciutto cotto browning and crispy bits forming on the edges. Totally mouthwatering!
Mushroom Chicken Rolls wrapped in Prosciutto Cotto fresh out of the oven!
Look at this, does that not make you hungry? I know my stomach is growling! We just have to let it rest for a few minutes before we start to cut it into rounds.Those carrots look scrumptious. I think I will just try one, lol. Yum! Sweet, soft, sugary, absolutely amazing. Now I can't wait time to cut in. I am so curious to see how it looks inside, and furthermore how it tastes!
Dinner is served!
Does that not look so inviting!?! I so love serving on a wood board. I choose a nice spring salad dressed simply with extra virgin olive oil and lemon juice, some sea salt, and freshly cracked black pepper. Get you forks ready, time to really dive in!
Time to taste
I love how the roll stays together after you cut into it. Presentation is key, don't you think? Similarly, taste is of importance also and my first forkful reveals a plethora of texture. The crisp prosciutto, a moist and tender chicken that juices as you bite in.
Then, there is the mushroom stuffing, so soft, flavorful, earthy, herbaceous and delightful. Paired with the salad greens is a union of perfection resulting in forkful after forkful of sheer flavorful delight! I am very proud of this dish and I think you will be, too! Oh, by the way, those carrots were a perfect side for this dish!
A family style meal beyond words!
Want to make a special family night meal that feels gourmet yet comforting all in the same sequence? Then this recipe is for you. When you come into the dining room with that board loaded with the Mushroom Chicken Rolls wrapped in Prosciutto Cotto, I think some jaws are going to drop and an orchestration of stomach growls will resound!
Song of the day: "Unbelievable" by EMFPrint
- 600 g piece of chicken breast
- salt and pepper
- 3 king oyster mushrooms cleaned and chopped
- 10 Crimini mushrooms cleaned and chopped
- 1 clove garlic minced
- 1 shallot minced
- 3 Tbsp evo oil
- 1 tsp onion and garlic powder
- Pinch of chili flakes and rosemary
- ½ tsp each of dried marjoram, thyme, oregano
- ¼ cup white wine
- ½ cup stale breadcrumbs
- ¼ cup of fine Italian bread crumbs
- ½ tsp white truffle oil
- 113 g plain good quality goat cheese
- 4 slices speck
- 8 slices of Italian Prosciutto Cotto
- 1 Tbsp evo oil
- 2 carrots peeled and cut into wedges
- ¼ onion chopped
- a drizzle of olive oil
- 6 lemon slices
- Cut chicken in half lengthwise, cover with plastic wrap on both sides and pound with a meat cleaver until somewhat flat. Do the same for the other fillet of chicken.
- Season with salt and pepper lightly, then set aside in the fridge.
- In a cast iron pan drizzle in olive oil. Sprinkle in chili flakes and toss in garlic and shallot.
- Saute for about 5 minutes on low to medium heat.
- Throw in chopped mushrooms and season with salt & pepper, onion and garlic powder.
- Add in marjoram, thyme, oregano, rosemary. Stir well and let cook for 5 minutes.
- Pour in white wine and cook for an additional 3-4 minutes or until the wine has dissipated.
- Take off heat and stir in stale bread crumbs and Italian fine breadcrumbs until well incorporated and set aside. If it is a bit dry add some vegetable stock.
- Take the two fillets of chicken and lay on a wood board.
- Place 2 slices of speck on each one, then divide the goat cheese in half and spread all over speck.
- Spoon stuffing on top of goat cheese, then start rolling the chicken to form a round roll.
- Wrap mushroom chicken roll in four Prosciutto Cotto slices. Do the same for the other fillet of chicken.
- Pre-heat oven to 380 degrees F.
- In a medium roasting dish place carrots onto the bottom of the pan. Sprinkle the onion on top.
- Place wrapper mushroom chicken rolls perpendicular to the carrots. Cover with foil wrap and place in middle wrack of oven.
- Bake for 35 minutes then uncover and cook for another 25 minutes or until a thermometer placed into the center of the roll reads 165 degree F. Make sure to check different areas of the roll.
- Take out of oven and let rest 10 minutes.
- While the mushroom chicken roll is resting, toss a mixed green salad with salt, pepper, olive oil and lemon juice. Place around the perimeter of a large wood board.
- Take roll and slice into 1-inch thick rolls and place into center of the board with the salad.
- Drizzle olive oil on top of rounds and salad.
- Place lemon slices sporadically onto salad.
- Ready to serve.
You can use any cheese you want, smoked Gouda or Provolone would be great too.
Make sure the slices of speck are thin but not too thin that it falls apart.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main, Meat
- Method: Roasting/baking
- Cuisine: Mediterranean fusion
Keywords: chicken, speck, prosciutto cotto, goat cheese, king oyster mushrooms, crimini mushrooms, shallots, marjoram, oregano, thyme, rosemary
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.