I’ve been dreaming about Gia’s chicken since she made it for the group in Aspen last month. It is drool-worthy and I very highly recommend giving it a test run. Lucky for us, my bestie has shared her secret recipe and trust me, her large Italian family knows (more than) a thing or two about good food.
Follow her recipes & amazing foodie pics on Instagram: @buoname
Find the recipe below:
Two chicken breasts split and pounded out very thin (ask your
butcher to do this)
1 ½ cups of seasoned bread crumbs
3 generous tablespoons of grated parmesan cheese
Olive oil (a lot), salt (preferably kosher) and pepper (preferably
7 slices of parma prosciutto (trim the fat if a lot)
7 slices of provolone (grande is better; the mild provolone will
lose presence next to the big flavor of the chicken and
2 packs of baby bella mushrooms sliced (you can be creative
here ; crimini, shitake, etc. just not white mushrooms – they are
watery, don’t have much flavor and very low nutritional value)
3 cups of chicken broth (more or less, depending on how much mushroom sauce you want. Make sure it is the less sodium kind.
Don’t want to over salt this dish!)
Toothpicks or cooking twine
2 cloves of chopped garlic
1 cup of dry white wine (Sauvignon Blanc , Pinot Grigio)
Preheat the oven to 350 degrees
#1: Lightly brush each side with olive oil and season with salt and
pepper. In a small bowl, combine (3 tbs) parmesan cheese, (1. 5 cups) seasoned breadcrumbs and enough olive oil to make the mixture a little dense to form a paste. Spread the mixture on one side of each of the chicken breasts
#2: Lay a piece of prosciutto and provolone on each of the pieces of
chicken. You don’t want any meat or cheese to go over the sides of
the chicken or too close to the top, try and keep the edges of the chicken clear. You might have to split each piece of prosciutto and provolone in two.
#3: Starting at one edge, start rolling the piece of chicken while keeping the prosciutto and cheese in place with your middle fingers. When fully rolled, take a cut piece of cooking twine and make a few (depending on how big the piece is) ties to enclose
TIP: This is a good hosting recipe because you can do everything up to this point hours before your guests come over. Stick these chick-a-dees in a roasting pan with a little broth on the bottom, cover in saran wrap and place in the fridge. Then, whenever you’re ready (40 minutes or so prior to serving) you can continue with the recipe.
#5: Heat olive oil (enough to cover bottom of pan) in a large enough saute pan to fit all the chicken pieces. Add one clove of chopped garlic. TIP: Heat the oil long enough on a mid flame so the oil gets hot, but then lower the flame before adding garlic – don’t
burn the garlic! If you burn the garlic, start over, chef’s rules! Add the chicken pieces and let them brown (about 2 minutes/side, but use your judgement).
#6: Add about ½ the mushrooms and stir. Once all the mushrooms are coated, turn the flame back to mid, add about a ½ cup of chicken broth, and stir. After about a minute, add about a ¼ cup of white wine. Keep stirring, you’ll notice a nice sauce starting to form. Season a little with kosher salt and fresh ground pepper.
#7: Coat a roasting pan with olive oil (I like to use a cooking brush here, but a paper towel works fine) and add a little chicken broth to the bottom.
#8: Once your chicken is browned, lay them in the pan and pour your
mushroom sauce over the top of the chicken, and around the sides Bake for about 20
minutes, checking on it at least twice to turn and baste with the mushroom juice. If you see the juices starting to go down, add some more broth and a little more wine and stir.
Once done, lay a little sauce on a serving platter, snip the twine from the chicken, and pour rest of the sauce on top of the chicken. It’s going to be delicious and your guests are gonna LOVE it!
Best served with red baby potatoes and asparagus.