Made this tonight for dinner. Used 2 large boneless skinless chicken breast which of courses decreases the amount of drippings for sauce. First I partially split the breast and filled each with mushrooms, a slice of parmesan, fresh basil and minced garlic. Then I wrapped the chicken breast in the prosciutto, topped with more basil, rest of garlic, other italian type seasonings and the mushrooms. To offset the lack of drippings I used 1 pack of chicken flavor boost and 1/3 C. water - mixed. Next time I would only use 1/2 packet flavor boost as it is pretty salty. I poured this in the bottom of the baking dish and baked according to directions. I made the sauce and added more mushrooms, basil, and a little cornstarch(mixed with a little warm water) to thicken. It was yummo! Next time, and there will be a next time, I may take some spinach, mushrooms, garlic, parmesan, and mushrooms - wrap that in another piece of prosciutto and stuff that inside the chicken breast before baking. I gave it 4 instead of 5 stars as I think the additional spices gave it much more flavor than it would have otherwise had, but it is a great base recipe.
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Made this tonight for dinner. Used 2 large boneless skinless chicken breast which of courses...