Ron's Chicken Rolls With Portabella Mushroom Sauce

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 4 tablespoons olive oil, separated
• 2 tablespoons butter, separated
• 4 slices prosciutto
• 4 slices provolone cheese
• 1 teaspoon dried tarragon
• 1 teaspoon dried chives
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 1/2 cups portabella mushrooms, sliced
• 1 medium onion, chopped
• 1/2 dry white
• 1 tablespoon dijon mustard
• 1/2 cup chicken broth
• 3/4 cup garlic and butter flavored crouton (i used marzetti)

Recipe

• 1 pound chicken breasts thin.
• 2 layer prosciutto and cheese on top of chicken.
• 3 add tarragon and chives and salt and pepper.
• 4 roll up and secure with twine.
• 5 heat a large heavy skillet (i prefer iron) and pour in 2 tb olive oil and add 1 tb butter until sizzling but donot burn the butter.
• 6 add chicken breasts and brown on all sides.
• 7 remove from skillet and set aside.
• 8 add remaining olive oil and butter in the same skillet and saute the onions and mushrooms until the onions are soft.
• 9 add chicken broth, and dijon mustard and return the chicken rollups to the skillet.
• 10 crush the croutons in a food processor and add to sauce.
• 11 cover and bake at 350 degrees for approximately 45 minutes.