This recipe features chicken with prosciutto rolled around a filling of spinach, roasted peppers, and sun-dried tomatoes and topped with a fresh tomato-basil sauce — all made quickly in the pot.
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
