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Chicken Rolls with Mushroom Ragu

I love mushrooms!  This Chicken Rolls with Mushroom Ragu really puts the mushroom in the hero role.  The chicken is rolled up with gooey mozzarella and then topped with the Ragu.  The Ragu has both Cremini and Shiitake mushrooms.  The Cremini mushrooms give the ragu the meaty, earthy, and heartiness and the Shiitake mushrooms given it the rich, buttery, and creaminess.

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 3 8oz Chicken breasts Free Range, Raised WO Antibiotics
  • 3 slices Fresh Mozzarella about 5-6oz
  • 2 teaspoon Extra Virgin Olive Oil
  • 10 oz Cremini Mushrooms
  • 5 oz Shiitake Mushrooms
  • ½ cup Onion diced
  • 2 tbls Flat Leaf Parsley
  • 1 tbls all purpose flour
  • 1.5 cup Low Sodium Chicken Broth
  • ½ teaspoon Dried Oregano
  • 1 teaspoon Salt
  • ½ teaspoon Ground Pepper

Instructions

  1. Preheat oven to 400 degrees F.

Prepare Ingredients

  1. Dice the onion, slice the shiitake mushrooms and rough chop the cremini mushrooms.  Shop the parsley: 1 tablespoon for Ragu and 1 tablespoon set aside for garnish.

Prepare Chicken

  1. Take the chicken breast and start to slowly slice into the size, horizontally.  Is you start to cut into the side, pull up on the top half to help the knife cut straight through.

  2. Continue to slice through the center horizontally until almost to the other side, but do not slice all the way through as you will open the chicken up flat.

    Hands holding and slicing a chicken breast from the side to butterfly it.

  3. Place the chicken between 2 pieces of plastic wrap and pound it out gently to be an even flat piece about ¼ inch thick

    Hand using meat tenderizer to pound out chicken breast.

  4. Season with salt and pepper.  and then layer the mozzarella at one end.

  5. Roll the chicken around the mozzarella and secure the flap with toothpicks.  Season the outside of the rolls with salt and pepper.

  6. In a preheated (high heat) large saute pan, drizzle about a teaspoon of Extra Virgin Olive Oil (to coat) and sear the chicken on all sides.  Then put into the preheated oven to cook for 15 minutes, until the internal temperature reaches 165 degrees F.

Make the Mushroom Ragu

  1. Saute the diced onion in the same pan used to sear the chicken on med-high heat with another teaspoon of Extra Virgin Olive Oil for about 3 minutes.  Then add the mushrooms along with oregano, 1 teaspoon salt and ½ teaspoon ground pepper.  

  2. Saute for about 6-8 minutes, until mushrooms are cooked down.  

  3. Then add the flour and stir to combine. Add the chicken broth and stir until it cooks down and turns into a thick sauce - a chunky, hearty ragu. Finally add in the parsley.

When the chicken is done, plate each roll with a heaping scoop of the mushroom ragu right over top. Enjoy!!