Chicken rolled stuffed w/ Serrano ham ,parmesan and oregano

Lunch for today simple yet yummie! Chicken rolled stuffed w/ Serrano ham , parmesan and oregano in a creamy morel sauce.Mmm
Ing:
5 tb Olive oil
1/c shredded parmesan cheese
fresh basil
4 sm Cooked ham or prosciutto (I used Serrano)
Wooden cocktail sticks
Salt and pepper
Instructions
This deliciously simple idea makes the most of the silky texture and delicate flavour of the cheese Lay the chicken on a cutting board and make a horizontal cut in each, starting on the thickest side of the breast and cutting almost completely through to the other. Open up the breast like a book. Pound with a meat mallet or a small heavy skillet to flatten. Over both parts of each breast, arrange an even layer of the basil, prosciutto, Parmigiano Turn each breast so a long side is facing you. Roll the chicken away from you, folding it tightly over itself. Use two toothpicks to seal the rolled area. Season with salt and pepper.
Put the skillet back on medium-high heat, and once it's very hot, add the remaining 2 Tbs. oil and the chicken rolls. Cook the chicken on both sides until well browned, 3 minutes per side. Add 2 Tbs. water and the balsamic vinegar and scrape the bottom of the pan to incorporate any browned bits. Partially cover the skillet, put it in the oven, and roast until the chicken is cooked through, 12 to 15 minutes; an instant-read thermometer should read 160F.
Morel Mushroom Sauce recipe
3 tbsp butter
250g morels cut into 3cm long strips
40g spring onions, shredded
2 tsp dried parsely
1/4 tsp freshly-grated nutmeg
1/4 tsp freshly-ground black pepper
salt, to taste
125ml dry white wine
480ml double cream
1/2 tsp Dijon mustard
Add the butter to a large frying pan and melt over high heat until foaming. Immediately add the morels and fry, stirring occasionally, for about 15 minutes until they begin to crisp. Now add the spring onions, parsley, nutmeg, pepper and salt. Mix to combine and cook for a few minutes before adding the wine. Continue cooking until the wine has almost evaporated away then add the cram and Dijon mustard. Reduce the heat and simmer gently until thickened (about 15 minutes).
This sauce goes wonderfully well with chicken
, veal, seafood and ham. It's also good for strongly-flavoured greens.