Chicken Stuffed with Prosciutto and Fontina

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 boneless, skinless chicken breast halves
  • 1 (4-ounce) piece imported Italian fontina cheese
  • 2 slices imported prosciutto
  • 4 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 cup sliced portobello mushrooms
  • 1/2 cup dry white wine
  • 3 sprigs fresh rosemary
  • 1 bunch baby arugula
  • 1/2 fresh lemon, juiced
Directions
  • 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. Trim the rind from the cheese and cut it into 2 thick sticks.

  • Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine. Season the rolls with salt and pepper.

  • Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. 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. Cook, turning the chicken rolls frequently, 10 to 15 minutes.

  • When the first bit of cheese begins to seep out, the chicken is done. Remove it from the pan to a cutting board at once. Cut each of the rolls at an angle into 6 slices. Cover to keep warm. Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper.

  • To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper. Warm the pan juices and strain them over the chicken.


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