Best 9 Chicken With Prosciutto Sage And Fontina Cheese Recipes

PROSCIUTTO-WRAPPED CHICKEN BREAST WITH FONTINA

Steps:

• Preheat oven to 350 degrees.
• Take a small pairing knife and cut a 1/2-inch slit at top of the thickest part of the chicken breast. Use your knife to cut an opening in the middle of the chicken without cutting through to the side. You want to be able to slide a 1/4-inch piece of fontina into the slit.
• Cut the fontina into 1/4-inch pieces. Stuff the fontina into the pocket of the chicken breast. If needed, put a toothpick in the chicken to secure. (If you made a small enough pocket, you may not need any toothpicks.)
• Season each chicken breast on both sides with salt and pepper. Wrap each chicken breast with two slices of prosciutto. (You want the prosciutto ends to be on the bottom of the less smooth side of the chicken breast.)
• Heat a large skillet to a medium heat. Add 2 tablespoons of butter. Once the butter has melted and started to foam, swirl the pan to evenly distribute the butter. Add the chicken breast, smooth-side up. Sear until golden brown and prosciutto is crisp, about 3-4 minutes. The chicken should release easily when it's brown. Flip and repeat on the other side. Remove chicken from the pan and set aside.
• Add remaining butter to the pan. Turn the heat up to medium-high and once the butter melts, swirl the pan until the butter begins to brown. Once the butter turns a deep brown and smells nutty, remove from the heat and add white wine. (It will spit and splatter, be careful.) Use a woooden spoon to scrape up all the brown bits at the bottom of the pan. Reduce wine by half over a medium heat. Add lemon juice, stir to combine. Add the chicken breasts back to the pan, smooth/pretty side up. Place in the oven until cooked through, another 12-15 minutes until it reaches 165 degrees.
• Spoon sauce over chicken. (If some of the cheese has come out, that's ok!, just transfer it to the plate along with the chicken.) Serve with mashed potatoes, crusty bread, or rice.

CHICKEN SCALLOPINE WITH SAGE AND FONTINA CHEESE

Steps:

• Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks. Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry. Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.
• SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA

Steps:

• Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.

CHICKEN WITH PROSCIUTTO AND SAGE

Steps:

• Melt butter in a large sauté pan over medium-high heat. Add chicken thighs, skin side down, and sear until skin is nicely browned, about 5 to 7 minutes. Remove chicken to a platter, skin side up. Reduce heat to low, add fennel and onion to sauté pan, season with salt and pepper, stir in ground sage and cook until translucent, about 5 minutes. Add potatoes, stir, add stock, bring to a simmer, cover and cook until potatoes are just about tender when pierced with a paring knife, 15 minutes.
• While potatoes are cooking, tuck a sage leaf under the skin of each thigh. Turn thighs over and season the flesh side of each with salt and pepper, and place 2 sage leaves on each. Roll each thigh into a bundle, skin side out, and wrap in prosciutto, using 2 overlapping slices for each to fully enclose the chicken. Tuck wrapped chicken, seam side down, in among the potatoes in the sauté pan. Add the peas. Cover and cook for 20 minutes, basting chicken with pan juices halfway through.
• Remove chicken to a warm platter and surround with potatoes. Stir vinegar into the pan sauce, add salt and pepper if needed, and pour, including the peas, over and around the chicken and potatoes. Garnish platter with sage and serve.

CHICKEN SALTIMBOCCA

Steps:

• Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.
• Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.
• Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.
• Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.

CHICKEN BREASTS WITH FONTINA AND PROSCIUTTO

Steps:

• Preheat oven to 300°F. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.
• Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes. Transfer to rimmed baking sheet; place in oven to keep warm. Add broth and marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.

CHICKEN WITH PROSCIUTTO AND SAGE

Steps:

• In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
• In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
• Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

CHICKEN BREAST WITH PROSCIUTTO AND FONTINA CHEESE

Steps:

• With a mallet, gently pound each chicken breast between waxed paper.
• The breasts should be one inch thick.
• Preheat oven to 350 degrees.
• Place one slice of proscuitto on top of each chicken breast.
• With the back of your knife, tap the proscuitto lightly on the chicken breast.
• This will make the proscuitto adhere to the chicken.
• Preheat your 9" skillet with the oil until it becomes hot, not smokey.
• Turn heat to medium/high.
• Lay each piece of chicken, proscuitto side down, into the oiled pan.
• Turn the heat down to medium.
• Let it be.
• Moving the chicken around will cause it to become tough.
• Cook for 3- 4 minutes or until golden brown on one side.
• Gently turn the chicken pieces over and continue to cook.
• While the chicken is browning, add the tomato sauce to the pan.
• Continue to cook the chicken in the tomato sauce for another 3- 4 minutes.
• Sprinkle the flour into the tomato sauce.
• The sauce will begin to thicken.
• Once this side is golden brown, lay one slice of fontina cheese on top of each chicken breast.
• Place the skillet into the preheated oven and cook for another 15 minutes.
• Remove from oven, plate and serve with pasta, rice or lentils.
• Serve with crusty Italian bread.

ACE'S FONTINA CHICKEN WITH PROSCIUTTO

Steps:

• Place chicken between 2 sheets of plastic wrap and use mallet to pound chicken to 1/3-inch thickness (sub scallopini if desired). Sprinkle chicken with salt and pepper (I always use kosher and fresh ground). Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides, make sure to shake off excess.
• Melt butter with oil in large skillet over medium-high heat. Add chicken cook 3-4 minutes. Turn chicken over and cook just until almost cooked through, about 2-3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
• Over medium high heat wine and chicken stock to deglaze the pan by scraping up the chicken bits off the bottom for roughly 1 minute Season to taste with salt and pepper. Simmer over meduim heat for 5-7 mins to thicken the sauce. You can always mix 1 tbls of flour and 1 tbls of water together and add it to the sauce if you don't feel it is thick enough.
• While the sauce simmers place 2 prosciutto slices on each piece of chicken and top with 1-2 pieces of cheese (amount will depend on size of cheese slices). Then place the chicken back into the pan with the sauce and sprinkle the sage leaves around the pan. Squeeze the lemon or add the lemon juice to the pan and cover with lid. Simmer the chicken breast with the sauce for 2 mins or until the cheese is melted fully.
• Plate the chicken on and long narrow plate and drizzle the sauce over the chicken pieces and serve with your favorite rice or orzo on the side. Oh yeah -- Enjoy!