Blueberry and Provolone Stuffed Chicken
thin slices provolone cheese
fresh basil leaves
low-sodium chicken broth
red wine vinegar
Salt and pepper
Place frozen blueberries in a colander over a bowl or sink; let juices drain.
Halve the chicken breasts horizontally, keeping the long side attached.
Open the halves like a book and pound breasts until 1/4-inch thick.
Season all sides with salt and pepper.
Place each chicken breast on a work surface, cut side up.
Add about 1/4 cup blueberries on top of chicken, top with 2 slices provolone and basil leaves; maintaining a 1-inch border on the chicken.
Roll the chicken breasts up lengthwise and tie with kitchen twine.
Repeat with remaining chicken breasts. Preheat oven to 350 degrees.
Heat 1 tablespoon butter and oil in a large ovenproof skillet.
Add the stuffed chicken and cook until browned on all sides, about 8–10 minutes.
Transfer to oven and bake until a thermometer placed in the middle reads 165 degrees, about 7–8 minutes.
Transfer chicken to plates and let rest for about 10 minutes.
While the chicken is resting, scrape any melted cheese from the skillet and discard.
Set the skillet over medium high heat and add 1 tablespoon butter.
Add mushrooms and cook, turning occasionally until mushrooms are golden brown, about 5 minutes.
Add in the white wine and cook for about 60 seconds.
Add broth and vinegar and simmer until liquid is thickened and reduced, about 10–12 minutes.
Stir in remaining tablespoon butter and herbs.
Taste and season with salt and pepper.
Cut off and discard twine.
Cut chicken into slices and drizzle mushroom sauce over top and serve