4-6 servings

Ingredients

• 4 skinless, boneless chicken breasts (about 2 pounds)
• Kosher salt, freshly ground pepper
• 8 thin slices prosciutto
• 8 thin slices provolone cheese
• 32 fresh basil leaves
• 3 tablespoons unsalted butter, divided
• 1 tablespoon vegetable oil
• 4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
• 2 cups low-sodium chicken broth
• 1 teaspoon red wine vinegar
• 2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)

Preparation

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

Thanks to Bon Appetit online.

The post Prosciutto-Stuffed Chicken with Mushroom Sauce appeared first on Stella Rosa.

Great Pizza for the Summer

9 tbsp. extra-virgin olive oil, plus
more for drizzling
1 tbsp. active dry yeast
1 tbsp. sugar
1 tsp. kosher salt, plus more
to taste
6 cups flour
2 cups pizza sauce
60 squash blossoms, stemmed
1 lb. burrata

1. In a bowl, combine 1 tbsp. oil, yeast, sugar, salt, and 2 cups 115˚ water; let sit until foamy, 10–12 minutes. Stir in flour to make a dough. Transfer dough to a floured surface; knead until smooth, 8–10 minutes. Quarter dough; roll each portion into a ball. Put balls on a floured baking sheet. Cover with plastic wrap; let sit in a warm place until soft and tripled in size, 2–3 hours.

2. Place a pizza stone on a rack in lower third of oven. Heat oven to 500˚ for 1 hour. Transfer 1 dough ball to a floured 16 1⁄2″ x 12 1⁄4″ piece parchment paper. Working from center, gently flatten dough with fingertips, leaving edges thicker than middle. Stretch dough to a 10″ diameter. Cover dough with a tea towel; let rest for 15 minutes. Brush edges with 2 tbsp. oil. Season dough with salt. Spread 1⁄2 cup pizza sauce over dough, leaving a 1″ border. Arrange 15 squash blossoms over sauce in concentric circles. Transfer pizza (on paper) to stone; bake until golden brown, 10–14 minutes. Remove pizza with a spatula. Top with spoonfuls of burrata; drizzle with olive oil. Repeat to make 4 pizzas.

MAKES FOUR 10″ PIZZAS
Photo by Penny De Los Santos
Thanks to Saveur Magazine

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Wow.
If you have photos of Stella in amazing places, please upload them and we’ll post ‘em.
Thanks from the site admin.

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http://thefinestglow.wordpress.com/2012/02/12/stellarosa-orangemoscato/

I enjoyed it very much! Thank you =)

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These new flavors are great!!

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