Marinated chicken breast stuffed with prosciutto and Fontina cheese (or thinly sliced ham and goat cheese), grilled, and then covered in sauteed mushrooms with a lemon basil butter sauce
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Combine all of the marinade ingredients (lemon juice, olive oil, fresh basil, and kosher salt) in a large bowl. Add the chicken pieces, cover and turn to immerse them in the marinade completely, cover, and refrigerate for 30 minutes.
- Assemble the chicken by laying a slice of ham on each piece of marinated chicken. Top the ham with about 1 ounce of cheese and then fold the chicken over sandwiching the ham and cheese inside.
- Heat the grill to about 400-450 (hot is good so you don't have to worry about the chicken sticking).
- Place the mushrooms, lemon zest, butter, basil, and salt in a saucepan on the stove (or a grill burner if you have it!). Cook over medium heat. The butter will melt and the flavors will blend. Stir the mushrooms and butter sauce occasionally.
- Grill the chicken-- 3-5 minutes on each side should be sufficient if your meat is thin enough. Always make sure the internal temperature for chicken is 160-165 degrees. 15 minutes on the grill should be plenty.
- Top the chicken with the mushrooms and lemon basil butter sauce. Garnish with more chopped basil. Serve immediately.
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