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Elevate weeknight dinner with tender chicken tenderloins stuffed with Prosciutto di Parma and topped with our homemade Cream of Mushroom soup mixed with imported Pecorino Romano cheese. This rich and earthy sauce bakes to bubbling perfection, infusing every bite with sophisticated Italian-inspired comfort.
• 1.5-2 lbs chicken tenderloins (about 8–10 pieces)
• 1/4lb Prosciutto di Parma
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• Salt, black pepper, dried oregano, granulated garlic, and pinch of red pepper (chicken seasonings)
• 1 container La Bella Romana cream of mushroom soup
• 1/2 cup freshly grated Pecorino Romano cheese