Chicken Stuffed with Prosciutto and Fontina

Recipe courtesy Paula Deen

Show: Paula's PartyEpisode: Around the World

Rated: 5 stars out of 5Rate itRead users' reviews (25)

RECIPE
COMMENTS & REVIEWS(25)

Cook Time:
15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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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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Comments & Reviews

recipe Chicken Stuffed with Prosciutto and Fontina
kelly memphis, TN 10-14-2009
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Easy and so good!
Rated: 5 stars out of 5

This was really easy to make and it was REALLY good! I will definitely be making this again!
recipe Chicken Stuffed with Prosciutto and Fontina
Gianina Douglassville, PA 04-04-2009
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Try this version!
Rated: 5 stars out of 5

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!Read more
recipe Chicken Stuffed with Prosciutto and Fontina
Marilyn Hope Mills, NC 05-25-2008
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LOVE IT..BUT...How long in the oven?
Rated: 4 stars out of 5

When we saw Paula prepare it on TV we thought the receipe would be the same on the website. However, it doesn't say how long... in the oven. It's fine in the skillet but we think it would be better in the oven. Help!Read more
recipe Chicken Stuffed with Prosciutto and Fontina
Devon Pottstown, PA 05-04-2008
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Yummy!
Rated: 5 stars out of 5

This is a great recipe for stuffed chicken. After eating the first round, I realized the chicken could definitely use some... more cheese. Don't be shy with the amount of cheese you use! The next round I cooked up I wrapped two pieces of prosciutto around a larger piece of cheese and it was fabulous. I added a little bit of chicken stock to the wine sauce for a deeper flavor. Wonderful recipe Paula! Next time I am going to omit the prosciutto and add a mushroom mixture with the fontina.Read more
recipe Chicken Stuffed with Prosciutto and Fontina
Scout Troy, MI 01-15-2008
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Chicken Stuffed with Prosciutto and Fontina
Rated: 5 stars out of 5

It was wonderful. My husband is hard to please and very skeptical of new recipes. He loved it and wants me to make it... again. Had the leftovers for lunch and they were just as good. It was so good and easy, I am planning on trying this with beef.Read more
recipe Chicken Stuffed with Prosciutto and Fontina
Anonymous 01-06-2008
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Fabulous!!!
Rated: 5 stars out of 5

This chicken was really good! I was impressed at how easy it was. It took an effort to find all the ingredients b/c they are... not things I usually use, but once I got everything together it was a breeze to make. I LOVED it!Read more