Makes 4 servings. Difficulty
2 large chicken breast halves, skinless & boneless 1/2 cup unsweetened pineapple juice 4 medium mushrooms, stems discarded 1 teaspoon olive oil Salt and freshly ground black pepper 2 Tablespoons parmesan cheese, grated 4 strips prosciutto
Pound chicken breasts between two sheets of wax paper to a thickness of 1/4 inch.
Place chicken breasts in a shallow baking dish and cover with pineapple juice. Let marinate for 10 minutes.
Place mushrooms on baking sheet, stem sides down and drizzle with olive oil. Season with salt and freshly ground black pepper.
Broil mushrooms for 4 minutes, turning once, until golden brown. Leave broiler on.
Remove and discard marinade.
Cut chicken breasts in half lengthwise. Place 1 mushroom in center of each chicken strip. Top with parmesan cheese. Roll chicken up around mushroom. Wrap 1 piece of prosciutto around each stuffed chicken strip (this will help hold chicken in a roll).
Place chicken rolls on baking sheet, seam side down. Broil for about 5 minutes, turning once, or until prosciutto is crisp and chicken is firm to the touch.
Transfer to a plate, tent with foil and let rest for 2-5 minutes.