Chicken Stuffed with Mushrooms and Prosciutto
Recipe from Better Homes and Gardens

A mushroom and prosciutto filling enhances this grilled chicken main dish recipe. Herbed pasta serves as an accompaniment.


Chicken Stuffed with Mushrooms and Prosciutto


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Prep Time: 30 mins
Total Time: 50 mins
Servings: Makes 4 servings.
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Ingredients
 
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  • 1  15x7x1/2-inch  cedar or alder grill plankOn Sale
  • 1/2  cup  sliced fresh mushroomsOn Sale
  • 1/4  cup  finely chopped onionOn Sale
  • 1  clove  garlic, mincedOn Sale
  • 1  Tbsp.  olive oilOn Sale
  • 3/4  cup  chopped fresh spinachOn Sale
  • 1/2  cup  shredded fontina or Gouda cheese (2 oz.)On Sale
  • 1  oz.  prosciutto, choppedOn Sale
  • 4  medium  chicken breast halves with bone (about 2-1/2 lb. total)On Sale
  •     Olive oilOn Sale
  •     Freshly ground black pepperOn Sale
  •     Fresh Herbed PastaOn Sale
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Directions
1.
At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.
2.
In a medium skillet, cook mushrooms, onion, and garlic in hot oil over medium-high heat until tender. Remove from heat. Let stand about 5 minutes to cool slightly. Stir in spinach, cheese, and prosciutto. Set aside.
3.
Remove bone from chicken breasts, leaving skin attached. Spoon mushroom mixture between the skin and flesh of each breast half. Brush chicken with olive oil and sprinkle with pepper.
4.
For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place chicken, skin side up, on plank. Cover; grill chicken about 20 minutes or until no longer pink (170 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Grill chicken as above.)
5.
Remove chicken from grill. Let chicken stand for 5 minutes. Slice chicken diagonally and serve over Fresh Herbed Pasta. Makes 4 servings.
6.
Fresh Herbed Pasta: Cook 6 ounces dry linguine according to package directions; drain. Meanwhile, in a large skillet, cook 1/4 cup finely chopped shallot and 2 cloves garlic, minced, in 2 tablespoons hot olive oil over medium heat until tender. Add 1/2 cup chicken broth and 2 tablespoons dry white wine. Bring to boiling; reduce heat. Simmer, uncovered, until mixture is reduced to 1/3 cup. Remove from heat. Add drained pasta, 1/2 cup coarsely chopped bottled roasted red sweet peppers, and 1/3 cup snipped fresh basil and/or Italian (flat-leaf) parsley. Toss until combined. Sprinkle with 1/3 cup finely shredded Parmesan cheese. Sprinkle with freshly ground black pepper to taste.
Nutrition information
Calories 759, Total Fat 41 g, Saturated Fat 12 g, Monounsaturated Fat 20 g, Polyunsaturated Fat 6 g, Cholesterol 12 mg, Sodium 651 mg, Carbohydrate 38 g, Fiber 2 g, Protein 56 g. Daily Values: Vitamin C 92%, Calcium 20%, Iron 21%. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Saute Mushrooms
Want an elegant mushroom appetizer without the fuss of hand-stuffing mushroom caps? Learn how to saute mushrooms for a simple yet flavorful dish; they're delicious on their own or served on top of crostini. You can use a mixture of mushroom types -- such as shiitake, oyster, or maitake -- to maximize on earthy flavor, but the beauty of sauteing mushrooms is that even white button mushrooms end up golden brown and delicious. The trick to sauteing mushrooms is keeping the heat at medium-high or high: Mushrooms contain a high percentage of water, and high heat helps evaporate the liquid the mushrooms exude during cooking and allows them to brown; use low heat, and the mushrooms will wind up gray and soggy.

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