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Prosciutto-Stuffed Chicken With Mushroom Sauce

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Bon Appetit
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gluten free low carb nut free christmas italian


looks good
Cynthia Munn   •  4 Jun   •  Report
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4 skinless, boneless chicken breasts (about 2 pounds)

Kosher salt, freshly ground pepper

8 thin slices prosciutto

8 thin slices provolone cheese

32 fresh basil leaves

3 tablespoons unsalted butter, divided

1 tablespoon vegetable oil

4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces

2 cups low-sodium chicken broth

1 teaspoon red wine vinegar

2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)

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