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.
Preheat oven to 400 degrees F.
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.
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.
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.
Place the chicken between 2 pieces of plastic wrap and pound it out gently to be an even flat piece about 1/4 inch thick
Season with salt and pepper. and then layer the mozzarella at one end.
Roll the chicken around the mozzarella and secure the flap with toothpicks. Season the outside of the rolls with salt and pepper.
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.
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 tsp salt and 1/2 tsp ground pepper.
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.