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Chicken Stuffed with Prosciutto and Fontina Recipe

Chicken Stuffed with Prosciutto and Fontina

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Average Rating:

Total Reviews: 30

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  • on May 02, 2013

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    Amazing flavors in every element of this dish! Came together very well!

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  • on October 28, 2010

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    This recipe was amazing!!! I actually tried to butterfly the chicken and being my first time it was a challenge. A little comical if i may say, but everything came together and it was so tasty. I didn't have any issues cooking it in a pan. When you butterfly the chicken it makes it thin so when you cook it on both sides the chicken cooks through with no problems!! The sauce with the wine, butter, rosemary, and mushrooms definitely added a nice touch! yum yum!! loved it!

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  • on July 17, 2010

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    I have made this recipe 3 times already but I have a couple of questions: The recipe says that once you see cheese oozing out it is done, but I am never confident that it is cooked through. Yet, if I leave it too long it gets tough and you loose a lot of cheese. Has anyone else had this problem?

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  • on June 10, 2010

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    followed recipe to the letter-husband, daughter & son in law loved it-doubled it. served over lemon risotto instead of arugala. great tast, tender chicken and yummy mushrooms.

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  • on May 19, 2010

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    Didn't see where the 1/2 fresh lemon juiced went in the directions....I added it to the sauce and then thickened it with cornstarch and water. I also finished the chicken (after pan searing golden brown on all sides in the oven @ 350F for about 10-12 minutes (noticed the cheese coming out so I took it out of the oven and let it sit for a bit. Delish!!!

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  • on May 04, 2010

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    If your family likes dishes with bacon and melted cheese, this is a great alternative to the typical weeknight dinner. I noticed several reviews stating issues with the cooking time. If you pound the chicken thinly, you will achieve the goal and have plenty of chicken to roll the fontina and proscuitto with.. A quality proscuitto will have a salty taste, which should be notated when utilizing additional salt in this recipe.

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  • on March 22, 2010

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    I have seen a few comments on here about cooking in the oven, or finishing it in the oven.

    How about tellings us how you finished it also?

    If you baked it in the oven, what temp? how long? etc...

    I would like to cook it in the oven, but weary about my skills, lol, so greater detail would be much appreciated by me (and I bet others that read the reviews as well.

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  • on January 16, 2010

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    I don't know if anyone else had this problem but it took forever for the chicken to cook in the pan. Wayyy longer than the recipe said. I recommend trying it in the oven, I think it holds the flavor better and cooks through more evenly. By the time the chicken was actually cooked it was so dry I didn't want to eat it.

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  • on October 14, 2009

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    This was really easy to make and it was REALLY good! I will definitely be making this again!

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  • on April 04, 2009

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    I have made a very simular version of this for 25 years, using thick cut pork chops, Fontinella cheese, and Prosciutto, and Marsalla wine, cooked basically the same way...it is YUMMY! Just make sure the pockets you cut in the chops aren't to big!

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