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Prosciutto Chicken in Mushroom Sauce

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Jamie Oliver
A simple & tasty chicken recipe that's sure to impress. Succulent chicken breasts stuffed with a spinach and cheesy breadcrumb filling and wrapped in crispy Italian cured ham. All served up with a rich & creamy mushroom sauce. Wow!

Cooking Recipe


110g Pilgrims Choice Mature Cheddar Crumbles with Breadcrumbs and Herbs
100g frozen spinach, thawed, squeezed of excess liquid and finely chopped
4 chicken breasts
8 slices of prosciutto
1 tbsp olive oil
- -
|For the Mushroom Sauce|
50g dried mushrooms
200ml chicken stock
1 tbsp butter
1 onion, peeled and finely sliced
100g mixed fresh mushrooms, sliced
1 garlic clove, peeled and finely chopped
75ml white wine
125ml single cream
Sea salt and ground black pepper
Small handful of flat-leaf parsley, to garnish.


Preheat the oven to 200°C (400°F), Gas Mark 6. For the mushroom sauce, soak the dried mushrooms in a bowl with the chicken stock.
To stuff the chicken, mix together the crumbled cheese mix and chopped spinach in a bowl. Lay the chicken breasts on a chopping board and, using a sharp knife, slice horizontally to create a pocket. Stuff each pocket with the cheesy mix. Wrap two slices of prosciutto around each chicken breast.
Heat the oil in a large frying pan over a high heat. Add the chicken breasts and fry all over until they are crisp and golden. Transfer the breasts to a roasting tin and cook on the middle shelf in the oven for about 20 minutes until the prosciutto is crispy and the chicken is cooked through.
Meanwhile, make the mushroom sauce. Add the butter to the pan and place it back on a medium heat. Fry the onion and fresh mushrooms for about 6 minutes until tender. Then add the garlic and fry for another 2 minutes.
Pour in the soaked dried mushrooms together with the chicken stock and add the white wine. Bring the sauce to the boil, then reduce the heat and simmer for 2–3 minutes until slightly thickened. Remove the pan from the heat and stir in the cream. Season with sea salt and ground black pepper to taste.
Remove the chicken from the oven as sprinkle over the rest of the crumbled cheese and breadcrumb mixture and return to the oven for 5 minutes until golden brown.
Sprinkle the cooked chicken breast with parsley and serve with the mushroom sauce and some rice, pasta or salad leaves.

Full recipe right here:

Prosciutto Chicken in Mushroom Sauce
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