Ingredients: |
Ingredients: Marinade:
2 T. fresh lemon juice
2 T. olive oil
2 T. chopped fresh basil
1 tsp. kosher salt
Mushroom Butter Sauce:
2 T. olive oil
8 oz. sliced fresh mushrooms
2 T. finely chopped onion
2 T. finely chopped garlic
2 T. lemon juice
6 T. cold, unsalted butter
⅓ c. dry white wine or chicken broth
1˝ T. chopped fresh basil
Chicken:
4 boneless skinless chicken breast halves, butterflied
4 slices fontina cheese
4 slices prosciutto
salt, pepper, and a sprinkle of oregano
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Directions: |
Directions:Whisk marinade ingredients in a small bowl until combined. Place chicken breasts in a large ziplock bag; pour marinade over. Seal and refrigerate for at least an hour, turning frequently to coat all chicken.
Heat a medium skillet, add olive oil and onion and saute until onion is translucent. Add mushrooms and saute until they begin to brown. Stir in garlic and saute for about a minute until fragrant, then remove mixture to a bowl with a slotted spoon and set aside. Add lemon juice and wine or broth to same skillet, bring to a boil and simmer until reduced by about half. Reduce heat to low, add butter, 1 T. at a time, and stir until melted before adding the next piece. Return mushroom mixture to the skillet and keep warm until chicken is ready.
Remove chicken from marinade. Heat a grill or grill pan to high heat. Season chicken with salt, pepper, and a sprinkle of oregano. Grill or sauté for about 8 minutes on each side or until chicken is nearly cooked through (it will continue to cook for a few minutes after), then remove to a serving platter. Place 1 slice of cheese and 1 slice of prosciutto on each chicken breast; fold over to enclose.
Add chopped fresh basil to the mushroom butter sauce and spoon over the breasts. Garnish with more basil if desired. |
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