Prosciutto Stuffed Chicken with Mushroom Sauce

Directions

1. Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch thick.
2. Season on all sides with salt and pepper.
3. Place one chicken breast on a work surface, cut side up.
4. Overlap two slices prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto with two slices provolone; layer eight basil leaves over cheese, maintaining 1/2-inch border.
5. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
6. Preheat oven to 450 F. Heat 1 tablespoon butter and 1 tablespoon oil in a large heavy ovenproof skillet.
7. Add chicken and cook until browned on all sides, 8-10 minutes.
8. Transfer skillet to oven and bake until a thermometer inserted into center of chicken registers 165 F, 7-8 minutes. (The chicken will be cooked through but still juicy.)
9. Transfer chicken to plates and let rest for 10 minutes.
10. Scrape drippings and any melted cheese from skillet; discard.
11. Set skillet over medium-high heat and melt remaining butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes.
12. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir herbs; season with salt and pepper.
13. Cut off and discard twine.
14. Cut chicken into 1/2-inch slices.
15. Drizzle mushroom sauce over chicken and enjoy!