Chicken Stuffed With Prosciutto and Fontina
- Ready In:
- 1hr 30mins
- 12 skinless chicken breast halves, with tenders removed
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 lb prosciutto (12 thin slices)
- 12 slices Fontina cheese (thin slices)
- 1⁄2 cup butter
- 2 garlic cloves, minced
- 2 tablespoons finely chopped parsley
- 2 cups breadcrumbs (i like panko)
- 1⁄2 cup freshly grated parmesan cheese
- 1⁄2 cup olive oil
- 1 cup dry white wine
- 1⁄2 cup chicken broth
- Lay the chicken between sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound to uniform thickness of about 1/2 inch. Season evenly on both sides with salt and pepper.
- Place a breast half cut side up on cutting board. Lay a slice of prosciutto on top, cutting it to fit and reserving any prosciutto trimmings.
- Lay a slice of fontina on top of prosciutto, cutting it to fit as well.
- Roll up chicken, tucking in the sides and forming a neat package. Use a toothpick to secure the bottom if needed. Place the chicken seam side down on a plate and repeat until all chicken is rolled.
- Combine half of the melted butter, garlic and parsley in a shallow dish. In another dish, combine bread crumbs and parmesan cheese.
- Dip each stuffed breast half into the butter, then roll in the crumbs, coating it evenly.
- At this point, cover and refrigerate at least one hour or overnight.
- Preheat oven to 350. Thinly slice any leftover pieces of proscuitto and combine with remaining 1/4 cup of melted butter with the oil in a large skillet over medium-high heat.
- Cook the prosciutto until crisp and reserve for a garnish.
- Cook the chicken in the melted butter until golden brown on each side.
- Arrange the chicken in a single layer in a baking dish, until heated through, 15 - 20 minutes.
- Meanwhile, pour the wine and broth into the skillett, bring to a boil and reduce the mixture to about 1/2 cup, scraping all of the browned bits off the bottom of the pan.
- When the chicken is done, remove from the oven and cover with tin foil for 5 minutes. Pour the sauce over the top or serve it on the side.
- garnish with the crispy prosciutto.
- serve immediately.
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