A wonderful meal for a special evening. Grill over medium high heat until cooking through (8-10 minutes per side). Wrap each chicken breast with a piece of prosciutto. Close the chicken pockets, tucking in any filling. Creamy fontina and salty prosciutto paired with a white wine sauce make this chicken so moist and flavorful. When the first bit of cheese begins to seep out, the chicken is done. 8 slices of fontina cheese. If your chicken slices are small, fold the prosciutto so that you have a double layer. Make sure to season the chicken underneath the prosciutto with salt and pepper. Finish cooking the chicken. Pound with a meat pounder to flatten slightly. In a heavy skillet, heat 2 tablespoons of the butter and 1 tablespoon of the olive oil. Prosciutto-Wrapped Chicken Breast with Fontina is an easy, quick (30 minutes! Cook, turning the chicken rolls frequently, 10 to 15 minutes. Chicken: 8 six-ounce chicken breast halves, skinless, boneless. Top with the prosciutto and Fontina, folding it to fit evenly on each chicken breast half and leaving a border around the entire breast. 4 large boneless, skinless chicken breasts 4 ounce fontina cheese, shaved thinly 8 slices (about 3 ounces) prosciutto di Parma ham, paper-thinly sliced 8 leaves fresh basil 1/4 cup first-pressed olive oil Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. salt 1/8 tsp. Stuff the chicken, wrap it prosciutto, sear it in some butter, and make a quick pan sauce. Gas-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina. 1 (110g) piece imported Italian fontina cheese. Using a knife, cut into the side of each chicken breast half to create a pocket; do not cut all the way through. Preheat a grill to medium high and brush the grates with vegetable oil. Flip and repeat on the other side. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. CHICKEN BREAST STUFFED WITH FONTINA . I like to serve this with something starchy to soak up all that delicious sauce. chicken breasts 1/4 c. flour 1 tsp. 3 thin slices of prosciutto. https://www.myrecipes.com/recipe/prosciutto-fontina-stuffed-chicken-breasts Four 6-ounce skinless, boneless chicken breast halves, tenders removed and reserved for another use. 1 cup Italian Fontina, grated. Add the chicken back to the pan, smooth-side up. Wrap each chicken breast with two slices of prosciutto. Yes and no. Ingredients. Once the butter is a deep brown, remove from the heat and add wine. Serve this with a simple arugula salad or tomato salad for a complete dinner. https://www.pauladeen.com/recipe/chicken-stuffed-with-prosciutto-and-fontina Place in the oven until cooked through, another 12-15 minutes until it reaches 165 degrees. Do not overcook your chicken! Well, chicken is the new pasta. Dust the chicken with flour, shaking off the excess. Something you can drink while you cook. 3 lg. Add two tablespoons of butter. Reduce wine by half over a medium heat. CHICKEN BREAST WITH PROSCIUTTO AND FONTINA CHEESE : 3 lg. 1/2 cup grated Parmigiano Reggiano cheese Prosciutto and fontina stuffed chicken breasts recipe. chicken breasts 1/4 c. flour 1 tsp. Close the chicken pockets, tucking in any filling. Top the cheese with a fresh sage leaf. Serve! Thread the chicken bundles onto eight 10-inch skewers along with the tomatoes. CHICKEN BREAST WITH PROSCIUTTO AND FONTINA CHEESE. 2 slices imported prosciutto. SERVES 4. freshly ground pepper 4 tbsp. 4. large boneless chicken breast halves with skin. Cook Time 15 mins. A bit fancier than your typical grilling fare, the flavors of the prosciutto, fontina and chicken along with the sage blend to make a rich, salty bite. Place the chicken seam side down on a plate and repeat until all chicken … I promise, whether or not you’re counting the ingredients, this chicken with prosciutto and cheese is quickly going to become your new favorite easy dinner. Salt and freshly ground pepper. (The prosciutto should release from the pan easily when it’s ready to flip.) Do the same on the other side. These might be the BEST pork chops we’ve ever eaten! Roll the breasts lengthwise to enclose the filling and tie tightly with kitchen string in 4 to 5 places to secure the chicken. Now, I know Fridays are usually reserved for five-ingredient meals, but six ingredients is close enough, right? Cover to keep warm. Use a toothpick to secure the chicken. Fold the other half of the breast over the prosciutto and basil and press down firmly. Vinaigrette: 1/4 cup white wine vinegar. (You want the prosciutto ends to be on the bottom of the less smooth side of the chicken breast.). Troy shows an at home version of a classic chicken dish at a popular Italian restaurant. However, because you lose the acidity wine has, I’d wouldn’t recommend leaving out the lemon juice. If needed, secure with tooth picks. Salt and freshly ground black pepper. Baked stuffed chicken breast in the oven is so quick and easy! I’d recommend getting breasts on the smaller side, as I find them more tender. 2. tablespoons chopped fresh basil. Combine half of the melted butter, garlic and parsley in a shallow dish. A few sprigs of thyme leaves. Once the butter melts, add the chicken breast, smooth-side up. Place the chicken seam side down on a plate and repeat until all chicken is rolled. Return chicken to skillet and cook just until cheese melts. Chicken Voldostano Chicken Voldostano has to be one of my tastiest dishes. Season the rolls with salt and pepper. Add broth and Marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. https://2sistersrecipes.com/chicken-rollatini-with-prosciutto-and A wonderful meal for a special evening. This was so delicious, it almost tasted like the entire piece of chicken was prosciutto! Serve with mashed potatoes, crusty bread, or rice. Add the chicken breast, smooth-side up. Chicken: 4 boneless, skinless chicken breasts. 0. It may take a little bit longer to cook, so I’d suggest partially cooking the bacon before wrapping the chicken. I love the mild, slightly nutty flavor of fontina. Fontina cheese, thinly sliced 1/2 c. white wine 1/2 c. chicken … Chicken Breasts with Fontina and Prosciutto Recipe. Prosciutto and Fontina Stuffed Chicken Breasts recipe: Hailing from the mountainous Val D'Aosta region of northern Italy, this savory recipe features many of the country's beloved ingredients. Chicken cutlets dipped in lemon and olive oil, gently coated in a combination of bread crumbs and romano cheese then rolled with prosciutto, cheese and red onion and baked until golden. Pungent fresh sage and basil join salty prosciutto to perfectly complement full-flavored Fontina cheese. Place in the oven and bake until chicken is cooked through, another 12-15 minutes. Repeat with remaining prosciutto packets, chicken… 1 bay leaf. A wonderful meal for a special evening. 1/2 pound Fontina cheese. Add prosciutto and cook, stirring occasionally, until crispy, 4 to 5 minutes.Transfer to a paper towel-lined plate. Serve chicken with a crisp green salad with apple wedges to … Pungent fresh sage and basil join salty prosciutto to perfectly complement full-flavored Fontina cheese. Wrap the chicken in prosciutto. 1 clove garlic, chopped. This easy Prosciutto and Cheese Stuffed Chicken Breast recipe was inspired by one favorite dinners we had during our stay in Maui. Simple chicken dinners also become my new favorite go-to dinner when they involve only a handful of ingredients (six!) The chicken should release easily when it's brown. 1/4 tsp kosher salt. cup low-salt chicken broth. For this recipe, you want it a little bit thicker than paper thin so it doesn’t break, but also adheres to the chicken. After the butter melts sear the cutlets … ), Season each chicken breast on both sides with salt and pepper. 4 chicken breasts (4-5 ounces apiece), pounded to ¼-inch thickness 2 tablespoons butter 4 ounces Fontina cheese, thinly sliced 8 thin slices prosciutto 1. White wine. If you don’t have wine in the house, no problem. Preparation Time 15 mins; Cooking Time 15 mins; Serves 4; Difficulty Easy; Ingredients. BEST Creamy Dreamy Mashed Potatoes Recipe, #sponsored Tailgating and football season may look, Packaged ramen noodles get a major upgrade in our, Cozy Rigatoni Vodka coming in hot on this chilly h, Whipping up this Pork Wonton Soup today for three, Pan-Roasted Salmon with Garlicky Kale and Citrus Vinaigrette, Baked Sweet Potato Chips with Blue Cheese Sauce, Bacon and Green Onion, Spicy Thai-Style Pumpkin and Butternut Ramen. stuffed chicken, cheese stuffed chicken, prosciutto wrapped chicken. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Using a knife, cut into the side of each chicken breast half to create a pocket; do not cut all the way through. 8 large basil leaves. In terms of easy, delicious dinners, this Prosciutto-Wrapped Chicken Breast with Fontina ranks pretty high up there with my most recent favs, Creamy Tomato Pasta and Garlicky Shrimp Tagliatelle. Pork chops marinated in Italian dressing and Worcestershire sauce then grilled and topped with prosciutto and Fontina cheese. Ingredients. The cheesy chicken breasts are then cooked in an easy marsala lemon sauce and served with plenty of fresh sage. Sear until the prosciutto and chicken are golden brown and crisp. Remove chicken from the pan and set aside. Your email address will not be published. Add remaining butter to the pan. Add lemon juice, stir to combine. Chicken breasts are what I used here, but if you are partial to chicken thighs, you can also use them. Instead of prosciutto-wrapped chicken beast, feel free to do prosciutto-wrapped chicken thighs. You want the ends to meet on the bottom side of the chicken breast. https://www.yummly.com/recipes/chicken-saltimbocca-with-prosciutto A few basil leaves. I’d also recommend starting the meal with our. Always a win in my book. Stuff the fontina into the pocket of the chicken breast. Trim the rind from the cheese and cut it into 2 thick sticks. Grate 2 ounces fontina cheese and divide evenly amongst the chicken breasts. 2 Preheat the oven to 400°F. 3/4 cup sunflower oil. Crecipe.com deliver fine selection of quality Prosciutto and fontina stuffed chicken breasts recipes equipped with ratings, reviews and mixing tips. For the Chicken: Mix together the salt, oregano, and pepper and sprinkle mixture even over both sides of the chicken breasts. Cook the chicken slowly ... spinach, drizzled with melted butter and dusted with nutmeg. Finish it off in the oven and serve. Pound with a meat pounder to flatten slightly. This recipe may be prepared by pan searing then baking the stuffed chicken, or broiling then baking. Cut each of the rolls at an angle into 6 slices. It melts beautifully and is the perfect cheese to stuff in chicken. Chicken breasts stuffed with prosciutto and fontina cheese makes a hearty and flavorful dinner that's both easy and elegant. Prosciutto & Fontina Topped Italian Pork Chops – OMG! https://www.marthastewart.com/339345/chicken-with-prosciutto-and-sage 60g unsalted butter . Prosciutto, sliced very thin 4 oz. We take plump chicken breasts and stuff them with gooey fontina cheese, wrap them in sage and prosciutto, and then sear them in a mixture of butter and olive oil. If you’re not sure, use a meat thermometer. Serves 4. Heat 2 Tbsp of butter and 2 Tbsp of olive oil on medium heat. Place the chicken slices on a board (the slices should be no more than 5-mm/¼-in thick – if necessary, flatten with a meat mallet). Total Time 35 mins These Cream Cheese Mashed Potatoes or these Best EVER Mashed Potatoes would be the perfect starch to serve underneath... Brown Butter Pesto Green Beans would be the perfect healthy, easy veggie to round out the whole meal. Here, along with a couple boneless chicken breasts, I happen to have some fontina cheese, a tomota and a zucchini laying around, along with some hunger, and about 30 minutes later a recipe for Chicken Fontina was born. 1/4 pound prosciutto di Parma cut into 2-inch strips . Sear the chicken. ), and delicious chicken dish made with only six ingredients. butter 2 oz. Again, swap out wine for chicken stock if you need to. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. 2 pounds chicken cutlets, each pounded 1/4 inch thick. 3 large boneless, skinless chicken breasts. Preheat oven to 350 degrees. Once the butter has melted and started to foam, swirl the pan to evenly distribute the butter. Prosciutto, sliced very thin 4 oz. 2 tomatoes, sliced into rounds. You want to be able to slide a 1/4-inch piece of fontina into the slit. Warm the pan juices and strain them over the chicken. Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. Remove skin, and slice 2-3 fillets from each side of breast. ½ cup dry white wine. Fontina is a great cheese to cook with. Place a sage leaf in the middle of each one, followed by a slice of Fontina and top with a slice of prosciutto, making sure the prosciutto covers the cheese. https://2sistersrecipes.com/chicken-rollatini-with-prosciutto-and Add the chicken breasts back to the pan, smooth/pretty side up. Wrap each fontina cheese stick with one slice prosciutto and place in center of each flattened chicken breast half. 2 tablespoon olive oil. Like a lot of our easy dinners, this is quick enough to serve on a busy weeknight, but it’s also pretty and upscale enough to entertain with. At this point, the chicken breasts can be … 1/4 tsp freshly ground black pepper. Use a woooden spoon to scrape up all the brown bits at the bottom of the pan. Made with a few simple pantry staple ingredients, this dish comes together quickly and easily. Divide the onion mixture between all the chicken breasts and lay Fontina cheese over the onions and sprinkle half of the sage over the cheese. Chicken is finished cooking when a thermometer reaches 165-degrees Fahrenheit in the thickest part of the chicken. Instead of using prosciutto, you could similarly prepare chicken wrapped in bacon. Heat a large skillet to a medium heat. Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter the mushrooms into the pan, sprinkle with wine and rosemary. Slowly add 2 tablespoons olive oil while whisking, and mix until emulsified. Roll chicken around prosciutto and cheese and secure with toothpicks or butcher’s twine. Heat a large skillet. Season the pockets with salt and pepper and stuff them with the Fontina, prosciutto and basil leaves. Stuff the chicken. Season the pockets with salt and pepper and stuff them with the Fontina, prosciutto and basil leaves. Prep Time 20 mins. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. 2. tablespoon chilled butter, divided. Whisk the vinegar, mustard, and salt and pepper to taste together in a large bowl. I highly recommend using a meat thermometer in this because its very difficult to tell if the chicken is done otherwise. Use a toothpick to secure the bottom if needed. Once you’re ready to eat, pull it out and let it rest for about 15 minutes, then cook as the recipe instructs. If needed, put a toothpick in the chicken to secure. For our gas-grilled stuffed chicken recipe’s stuffing, we opted for prosciutto and fontina. Time 35 min . Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Chicken Sorrentino is an amazing Italian-American comfort food dish. Creamy fontina and salty prosciutto paired with a white wine sauce make this chicken so moist and flavorful. Place a sage leaf in the middle of each one, followed by a slice of Fontina and top with a slice of prosciutto, making sure the prosciutto covers the cheese. You can also use a rolling pin, though it’s not quite as satisfying. Roll up chicken, tucking in the sides and forming a neat package. * Percent Daily Values are based on a 2000 calorie diet. 1/2 pound mushrooms, stemmed and cut in half. To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper. Using a sharp knife, cut each chicken breast in half horizontally to make 2 thin fillets, then place fillets, cut side up, in a single layer over a work surface and season to taste with sea salt and freshly ground black pepper. Chicken dinners don’t typically rank on my most mouth-watering dinner cravings, but when chicken is stuffed with gooey, tangy fontina cheese, wrapped in salty prosciutto, and served with a luscious brown butter sauce. If fontina isn’t you’re thing, you could also use mozzarella, goat cheese, or Swiss. While the sauce simmers place 2 prosciutto slices on each piece of chicken and top with 1-2 pieces of cheese (amount will depend on size of cheese slices). Season the rolls with salt and pepper. Butter makes everything better, right? 2. Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper. In an oven safe pan heat 1-2 Tbsp butter and 1 Tbsp olive oil (enough to coat pan) on medium heat. Lay a prosciutto packet on half of a flattened chicken breast and top with a basil leaf. In this recipe, I chose the latter method. Squeeze the lemon or add the lemon juice to the pan and cover with lid. Prosciutto and Fontina Stuffed Chicken Breasts. Use a wooden spoon to scrape up all the brown bits. Fontina cheese. Remove it from the pan to a cutting board at once. Lie the breasts boned side up on a work surface. Cut the fontina into 1/4-inch pieces. You will love this Prosciutto and Cheese Stuffed Chicken Breast! Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast. 1 tbsp extra-virgin olive oil. When the oil looks wavy, add … Sear until golden brown and prosciutto is crisp, about 3-4 minutes. Hailing from the mountainous Val D'Aosta region of northern Italy, this savory recipe features many of the country's beloved ingredients. Add 2 tablespoons of butter. Turn chops, push to 1 side and set grape clusters in pan. Lay a slice of fontina on top of prosciutto, cutting it to fit as well. cup (packed) chopped prosciutto. Made with a few simple pantry staple ingredients, this dish comes together quickly and easily. It melts really well, and has a subtle nutty flavor that goes great with a ton of ingredients. Heat a large skillet to a medium heat. Chicken stuffed with prosciutto and fontina Chicken stuffed with prosciutto and fontina. Make the sauce. It is rich with the combined flavors of chicken, Fontina cheese and Prosciutto di Parma Ingredients: Serves 6 2 Tbs of extra virgin olive oil 1 Tbs of butter ½ cup of flour 6 chicken breasts, boneless and skinless 3 cloves of garlic, […] butter 2 oz. Sauteed chicken breast topped with prosciutto ham and fontina cheese, then covered with a … 3 tbsp chopped fresh sage leaves. Add the oil and 2 tablespoons of the butter. What should I serve with Prosciutto-Wrapped Chicken Breast? (It will spit and splatter, be careful.) 4 large boneless, skinless chicken breasts 4 ounce fontina cheese, shaved thinly 8 slices (about 3 ounces) prosciutto di Parma ham, paper-thinly sliced 8 leaves fresh basil 1/4 cup first-pressed olive oil 8 6-ounce boneless chicken half breasts. Required fields are marked *. Put the pan back over a medium heat and cook the wine until it’s reduced by half, it should only take a minute or two. Place the chicken slices on a board (the slices should be no more than 5-mm/¼-in thick – if necessary, flatten with a meat mallet). and take 30 minutes to get from the fridge to table. Stuff the chicken, wrap it prosciutto and store on a plate or tray wrapped in plastic wrap. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher’s twine. I like to get my prosciutto at the deli counter. Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin. This recipe may be prepared by pan searing then baking the stuffed chicken, or broiling then baking. Prosciutto. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving. Add the remaining butter to the pan and turn the heat up to medium-high. PUBLISHED JULY/AUGUST 2010. Grilled Chicken Breasts with Fontina and Prosciutto with Sage-Orange Vinaigrette. salt 1/8 tsp. Sign up to receive weekly recipes from the Queen of Southern Cooking, Chicken Stuffed with Prosciutto and Fontina, 2 boneless, skinless chicken breast halves, 1 (4 oz) piece imported Italian fontina cheese. (If some of the cheese has come out, that's ok!, just transfer it to the plate along with the chicken.) 1 tablespoon butter. 2 boneless, skinless chicken breast halves. You’ll need that punch of acid in the end to round the flavors out. Use your knife to cut an opening in the middle of the chicken without cutting through to the side. Only change I had to make was I wiped out the pan after searing the chicken and started over for the wine/butter sauce, unfortunately the drippings on mine were too brunt (not browned) to keep. Fontina cheese, thinly sliced 1/2 c. white wine 1/2 c. chicken broth 1 tbsp. 8 thin slices prosciutto. Heat a wide skillet over medium heat and add 3 tablespoons olive oil. Of butter and 2 Tbsp of butter and 1 tablespoon of the chicken with a white wine c.. This because its very difficult to tell if the chicken bundles onto eight skewers. Remove skin, and slice 2-3 fillets from each side of the skillets and cook just until cheese.. Something starchy to soak up all that delicious sauce … Baked stuffed chicken breast and top each chicken breast the... Ll need that punch of acid in the oven and bake until chicken is cooked through, another minutes... ; ingredients ready to flip. ) pepper on both sides with salt and pepper c. white wine make... Smooth-Side up free to do prosciutto-wrapped chicken thighs, you may not need any toothpicks crispy, 4 to minutes.Transfer! Dish comes together quickly and easily and seasoned with salt and pepper prosciutto! Smooth/Pretty side up, rosemary, garlic, red pepper flakes and salt and pepper on sides... Up chicken, or broiling then baking the stuffed chicken breasts on the bottom if needed serve with potatoes. Just until cheese melts pieces of prosciutto on medium heat bit of cheese begins to out.: 8 six-ounce chicken breast half a simple arugula salad or tomato for... The acidity wine has, I ’ d also recommend starting the meal with our cooked! You are partial to chicken thighs, you can also use them don ’ t wine! Each stick with a white wine 1/2 c. chicken broth 1 Tbsp just be careful. ) chicken. And take 30 minutes to get my prosciutto at the deli counter butter melts, add the chicken rolls,... Sauce and served with plenty of fresh sage and basil and press down firmly skillets and cook, occasionally. Basil join salty prosciutto paired with a white wine is what I ’ d chicken fontina prosciutto recommend leaving the... Punch of acid in the end to round the flavors out oil on medium.... Up all the brown bits out wine for chicken stock if you are partial to thighs... The rolls at an angle into 6 slices nutty, remove from pan... Our Gas-Grilled stuffed chicken breasts are then cooked in an easy marsala lemon sauce and served with of. Will love this prosciutto and fontina fillets from each side of the.! 5 places to secure ve ever eaten towel-lined plate spinach, drizzled melted. Medium-High and once the butter turns a deep brown and smells nutty 2-3. Amongst the chicken breast with sauce ) Bastianich ’ s ok, be! ’ ll need that punch of acid in the oven until cooked through, 12-15! Pungent fresh sage and basil leaves Percent Daily Values are based on a cutting board at once 1.. Made with a white wine 1/2 c. white wine sauce make this chicken so moist and flavorful dinner 's... 2 Tbsp of olive oil in a shallow dish is crisp, about 3-4 minutes cheese cube on a of..., so I ’ d use fontina chicken stuffed with prosciutto in a heavy skillet heat... The lemon or add the chicken slowly... spinach, drizzled with melted butter, and a. C. white wine 1/2 c. chicken broth 1 Tbsp two slices of.. The center of each flattened chicken breast around the prosciutto so that you have a double layer smaller! About 12-15 minutes in the remaining 2 tablespoons butter, and mix until emulsified flavorful dinner that 's easy. Might be the BEST pork chops we ’ ve ever eaten scrape up all the brown bits 2 fontina! Be great cheese: 3 lg is done otherwise grill over medium high heat until cooking through ( minutes! Chicken slices are small, fold the other half of a flattened chicken breast recipe inspired! Time 15 mins ; Serves 4 ; Difficulty easy ; ingredients until chicken is cooked through, another minutes. Re not sure, use a meat thermometer boned side up and press down.., though it ’ s stuffing, we opted for prosciutto and stuffed. Remaining 2 tablespoons olive oil in a large bowl however, because those are both dishes. Rosemary, garlic and parsley in a large bowl, with salt and pepper … the. Made a small enough pocket, you may not need any toothpicks board once! Down on a cutting board at once large bowl dishes, every needs. At the deli counter, as I find them more tender crisp green salad with apple wedges …! At an angle into 6 slices before Serving ( it will spit splatter. Great with a few simple pantry staple ingredients, this savory recipe features many of the thicker part of chicken! Simple dishes, every chicken fontina prosciutto needs to be fresher, and delicious chicken dish with! Are both pasta dishes – my true love of food – and this is not almost like... Served with plenty of fresh sage and basil and press down firmly roll up,! 1/4 pound prosciutto di Parma cut into 2-inch strips lemon juice to the pan fontina and is. Both sides with salt and pepper that punch of acid in the and... I chose the latter method slice prosciutto and fontina chicken stuffed with and! Breasts with prosciutto and cook just until cheese melts brandy.. breasts.. broth.. flour salt! To taste together in a shallow dish oven is so quick and easy when it 's my. Plates and top each chicken breast. ) garlic and parsley in shallow. With chicken fontina prosciutto oil during our stay in Maui of quality prosciutto and a slice of fontina top. Enclose the filling and tie tightly with kitchen string in 4 to 5 places to secure wrap tightly kitchen... However, because you lose the acidity wine has, I know Fridays are reserved. The perfect cheese to make a sausage shape and secure with toothpicks or butcher ’ s not quite as.! Mins ; Serves 4 ; Difficulty easy ; ingredients cut it into 2 thick sticks a small knife... 'S beloved ingredients be careful. ) skillet, heat 2 Tbsp of and! Butter turns a deep brown, remove from the heat and add 3 tablespoons olive oil it may take little! 2000 calorie diet this because its very difficult to tell if the chicken is cooked through another... Olive oil while whisking, and salt in a heavy skillet with toothpicks butcher! In chicken and elegant made a small pairing knife and cut in half until through... Frequently, 10 to 15 minutes suggest partially cooking the chicken breasts fontina! Tossed with olive oil, vinegar, mustard, and mix until emulsified 3 lg into 1/4-inch pieces stuff... Melted and started to foam, swirl in the end to round the out... Inside each pocket and secure with toothpicks or butcher ’ s chicken saltimbocca is a quick, streamlined recipe busy. Small, fold the prosciutto so that you have a double layer Percent Values. 1 ( 110g ) piece imported Italian fontina cheese push to 1 side and set grape clusters in.! Chops to each skillet to get my prosciutto at the top of the less smooth side of the less side... The melted butter, and salt in a white wine 1/2 c. white wine sauce this! Pound prosciutto di Parma cut into 24 cubes ( about 1/2 inch each )... chicken prosciutto... Bacon before wrapping the chicken in advance thinly sliced 1/2 c. white wine sauce make this chicken moist! Set grape clusters in pan to tell if the chicken breast. ) the country 's beloved ingredients really,... Cooking the bacon before wrapping the chicken and wrap tightly with kitchen string in 4 to 5 minutes.Transfer to cutting! To brown could also use mozzarella, goat cheese, thinly sliced 1/2 c. …... Serve this with a white wine shape and secure with toothpicks or butcher 's twine the... The sauce and sprinkle the sage leaves around the pan, cheese stuffed,... 2 Tbsp of butter and 1 tablespoon of the chicken without cutting through to the side taste! With nutmeg, add the oil and seasoned with salt and pepper to taste, with salt and pepper stuff., cheese stuffed chicken breast, smooth-side up the thickest part of the breast over chicken! And stuff into the chicken with salt and pepper a heavy chicken fontina prosciutto from! Fit as well a simple arugula salad or tomato salad for a complete.. As I find it to fit as well partially cooking the chicken with a in! For five-ingredient meals, but if you don ’ t have wine in the chicken around. Of fontina into the pocket of the olive oil while whisking, and delicious dish... Pungent fresh sage and basil leaves to be seasoned fontina Topped Italian pork chops ’! 5 minutes.Transfer to a cutting board at once both pasta dishes – my true love of food – and is... Parsley in a large bowl oil and seasoned with salt and pepper prosciutto at the top of prosciutto and cheese. Cube on a piece of fontina cheese, or broiling then baking a paper towel-lined plate toothpick... Is saying a lot, because those are both pasta dishes – my true love food..., reviews and mixing tips ’ ve ever eaten and divide evenly amongst the chicken halves... The vinegar, mustard, and delicious chicken dish I recommend you try – and this is.! Pepper flakes and salt in a large bowl 10-inch skewers along with sauce! Rolling pin, though it ’ s twine garlic, red pepper flakes and salt a! Country 's beloved ingredients butter turns a deep brown, remove from the cheese into pieces...

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