Chicken Breasts With Fontina and Prosciutto

From March 2011 Bon Appetit magazine: "For an easy dinner party, round this out with orzo on the side, a green salad, and a light Italian red wine like Dolcetto. Finish with sorbet and chopped dark chocolate."

• Ready In: 55 mins
• Serves: 4
• Yields: 4 chicken breast portions

Ingredients

• 1⁄2 cup  coarsely grated Fontina cheese
• 1⁄3 cup  packed soft garlic-herb cheese (such as Boursin)
• 1⁄3 cup  packed chopped prosciutto
• 2  tablespoons  chopped fresh basil
• 4  large boneless chicken breast halves, with skin
• 2  tablespoons  chilled butter, divided
• 3⁄4 cup low sodium chicken broth
• 1⁄2 cup dry marsala wine

Directions

1. Preheat oven to 300°F
2. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.
3. Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.
4. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side.
5. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes.
6. Transfer to rimmed baking sheet; place in oven to keep warm.
7. 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. Remove from heat; whisk in 1 tablespoon butter.
8. Season sauce to taste with salt and pepper.
9. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.