Pretty easy stuff to make and scaleable to your needs. I tend to cook for just myself and another individual, but I have made this for up to 10 people in one sitting.
2
boneless chicken breasts
1 can of
cream of mushroom soup
4 slices of
prosciutto ham
1 cloves of
garlic
1 cup of
white wine
2 full
Portobello mushroom caps
2 slices of
Swiss cheese
Preheat oven to 350 degrees.
Then brown the chicken breasts and brown over a high heat in a hot skillet. Place them in a 9-inch glass baking dish in the oven, and cover pan with aluminum foil. Set a timer for 15 minutes. Have a glass of wine.
At the 15 minute mark:
Crush the garlic and sauté it with the mushroom caps under medium-high heat, with the same skillet used for the chicken, until they are soft. Remove them from the wine and set them aside. Now take the can of cream of mushroom soup and add it to the wine, simmer over low heat for couple of minutes to mix the soup and wine.
Next remove the
pan from the
oven and layer the
ham and
mushroom cap on each
breasts as so:
Top
2 slices of
ham
Mushroom cap
2 slices of
ham
Chicken breast
Bottom
Once you’ve layered both of the
breasts gently pour the
sauce mixture of the breasts, cover, and return to the oven for 15 minutes.
After the time has elapsed, remove from the
oven, uncover and let the stand for 5 minutes. Remove each
breast from the
pan and cover each with a
slice of
Swiss cheese when plating. You can plate on a bed of rice.
Total Cooking Time is around 30-35 minutes.