INGREDIENTS

4 boneless skinless chicken breasts
4 tablespoons olive oil , separated
2 tablespoons butter , separated
4 slices prosciutto
4 slices provolone cheese
1 teaspoon dried tarragon
1 teaspoon dried chives
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 1/2 cups portabella mushrooms , sliced
1 medium onion , chopped
1/2 dry white wine
1 tablespoon Dijon mustard
1/2 cup chicken broth
3/4 cup garlic and butter flavored croutons (I used Marzetti)

DIRECTIONS

Pound chicken breasts thin.

Layer prosciutto and cheese on top of chicken.

Add tarragon and chives and salt and pepper.

Roll up and secure with twine.

Heat a large heavy skillet (I prefer iron) and [...]