Pollo Involtini Recipe

Submitted by madkat100

Makes 8 servings

This is a rolled chicken breast stuffed with prosciutto, provolone, and spinach served over porcini mushroom sauce

Ingredients

24	oz boneless, skinless chicken breasts (4 pieces)
1	kosher salt
1	ground black pepper
2	ounces prosciutto ham (4 slices)
2	ounces provolone cheese (4 slices)
1	ounce fresh spinach leaves (12 leaves)
1	cup flour
2	tablespoons unsalted butter
1	tablespoon olive oil
2	tablespoons unsalted butter
1/4	cup shallots (chopped)
3/4	cup white wine
1	cup chicken stock
1	ounce dried mushrooms (porcini)(re-hydrated)
1/4	cup heavy cream
1	kosher salt
1	pepper

Directions

*Porcini mushrooms must be re-hydrated one hour before preparing. Put mushrooms in bowl with 2 cups warm water and let soak for one hour. Remove mushrooms and gently squeeze out excess liquid over bowl. Chop mushrooms and set aside. Strain liquid through a coffee filter and reserve.
Preheat oven to 375°. Between plastic wrap, pound each chicken breast to 1/3-inch thickness. Lay the flattened chicken breasts on a work surface and sprinkle with salt and pepper. Top each with one slice prosciutto ham, one slice provolone and 2 to 3 pieces spinach. Roll up each chicken breast tightly and tie with 3 pieces of kitchen string. Coat the chicken in flour, shaking off excess. In a large saute pan, add butter and oil over medium heat. Add chicken to the pan and lightly brown chicken on all sides, including ends. Transfer chicken to a baking pan (but save saute pan for making sauce) and bake for 12 to 15 minutes. Remove chicken from oven and keep warm until ready to serve.
For sauce, heat butter over medium heat in original saute pan. Add shallots and saute for 1 minute, stirring frequently. Add white wine and bring to a boil over medium heat until reduced by half. Add chicken stock, procini mushrooms with procini liquid, and cream and simmer until thick. Season to taste with salt and pepper. Cut string off chicken and slice at an angle into thin slices.
Spoon suace onto four warm dinner plates and arrange chicken slices on top.