To follow up on Damians awesome stuffed turkey breastsss.
MY boneless Chicken breastsss, they were huge (grins) def a b+ or c-cup, 2.5" thick.
butterfly them open like a book, get a mallet and pound 'em 1/4" thick, then the key flavor combination (don't screw with it).....leave 1/2" shy around the chicks edges....and add several slices of Provolone cheese, qty 6-8 FRESH basil leaves, prosciutto ham, a slight dusting of fresh ground pepper, roll it up and tie with butcher twine it like a cinnamon roll.
Sear on all sides in an oven proof pan. Put in 300F degree oven till chicken is ~160F, remove meat and let rest, deglazed pan with a bit of white wine and several cups of mushrooms scraping up all those awesome crust crumbs of the chicken, sauté and make a sauce out of it.
cut string away, cross cut, and serve.........awesome presentation, and really easy.........and decadent tasty.
Caesar salad makes great side dish, make a deep dark gravy with the shrooms.
plus it tastes so freaking good with the basil and provolone and prosciutto ham. leftovers are awesome!
