2 8-ounce chicken breasts, boneless and skinless
4 thin slices of proscuitto ham
4 thin slices of fontina cheese
1 Tbl. fresh parsley, chopped
salt and pepper to taste
1/2 cup white mushrooms, sliced
1/4 cup chicken stock
1/2 cup beef gravy
1 Tbl. butter
On a sturdy cutting board, place the chicken breasts between two pieces of plastic wrap and pound with a meat hammer until a uniform thickness is obtained. Remove the chicken from the plastic wrap. Arrange 2 slices of ham and 2 slices of cheese on top of each chicken breast and then roll up each chicken breast (in jellyroll fashion), securing with a toothpick, if necessary. Place the stuffed chicken breasts in an oven-proof pan, season with salt, pepper, and parsley, and bake for 12-15 min. at 350 degrees.
Cook the mushrooms in a heavy non-stick saute pan over medium-high heat for 1 min. Add the chicken stock and cook for 30 seconds. Then add the beef gravy and cook for 1 min. Finally, add the butter, stir to combine, and remove from heat.
Cut the stuffed chicken breasts into slices, place the slices on a bed of mashed potatoes, and top with mushroom sauce.