Ingredients

The following ingredients have 4 Servings
  • 6 boneless (skinless chicken breast halves, pounded 1/8" thick)
  • Kosher salt and freshly ground black pepper (to taste)
  • 12 Tbs herbed goat cheese (softened)
  • 6 thin slices prosciutto
  • 6 Tbs unsalted butter (chilled)
  • 10 oz cremini mushrooms (sliced)
  • Flour (for dredging)
  • 2 Tbs olive oil
  • 1 1/2 cups chicken broth
  • 1/4 cup Galliano liqueur
  • 1 Tbs finely chopped parsley
  • 4 cups cooked rice or bucatini pasta (for serving)

Instruction

  • Season chicken with salt and pepper. Working with one breast half at a time, spread one side with 2 tablespoons cheese and top with one slice prosciutto; roll into a tight cylinder. Using kitchen twine, tie chicken roll 1" in from each end. Snip off excess twine.
  • Heat 3 tbsp. butter in a 12" skillet over medium-high heat. Add mushrooms and cook, without stirring, until browned, 4–5 minutes. Stir mushrooms and continue cooking until softened, about 8 minutes. Transfer to a plate; wipe out skillet. 
  • Put flour on a plate; dredge each chicken roll in flour. Heat 2 tbsp. butter and the oil in skillet over medium-high heat. Add chicken and cook, turning, until browned and cooked through, 12–14 minutes. Transfer chicken rolls to a plate. 
  • Add broth and Galliano to skillet; boil, stirring, until sauce has reduced by a third, 4–5 minutes. Return mushrooms and chicken to skillet; cook, turning to coat in sauce, until warmed through, about 5 minutes.
  • Transfer chicken to a platter. Remove skillet from heat; swirl in remaining butter to make a smooth sauce. Spoon sauce over chicken; sprinkle with parsley. Serve with rice or bucatini pasta.