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Preheat oven to 450. Pound chicken breasts to 1/4 inch thickness. Place 2 pieces of prosciutto, 1 tbsp cream cheese, and 5 basil leaves on top of the flattened chicken. Roll up and tie with kitchen twine or secure with a toothpick (it's much easier to flip in the pan using the twine).
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Add olive or avocado oil to an oven safe pan. (I used a 12" Lodge Cast Iron pan). Heat over medium high heat. Once heated, add chicken rollups and cook for 2 mins on all sides (top, bottom, and both sides), about 8 minutes total. Once browned, place the pan into the oven until the chicken reaches an internal temperature of 165 degrees (about 8-10 minutes).
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You can serve at this point, or continue on to make the mushroom lemon sauce!
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Remove the chicken rollups from the pan and set aside, tented with foil.
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Heat the ghee in the same pan and add mushrooms and garlic. Cook until mushrooms begin to soften, aboit 3-5 minutes. Add in chicken broth, lemon juice, and red pepper flakes. Use a spoon to scrape up any brown bits, and stir well. Bring to a boil then reduce heat to medium low.
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Mix arrowroot powder and water to create a slurry. Mix the slurry into the sauce. It will thicken quickly. Add the chicken back into the pan, slice, and serve! Enjoy!