Chicken Stuffed With Prosciutto and Fontina

Recipe by Lola62
READY IN: 1hr 30mins
SERVES: 10-12




  • 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.