CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA

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Chicken Stuffed With Prosciutto and Fontina image

This dish is absolute restaurant quality. After the chicken is rolled and cooked in the butter, it can be refrigerated overnight or frozen for one month prior to baking. It is great recipe for entertaining. This receipt comes from the "Diva of Do-Ahead" (note that the prep time allows for 1 hour refrigeration)

Provided by Lola62

Categories     Chicken

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 13

12 skinless chicken breast halves, with tenders removed
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 lb prosciutto (12 thin slices)
12 slices Fontina cheese (thin slices)
1/2 cup butter
2 garlic cloves, minced
2 tablespoons finely chopped parsley
2 cups breadcrumbs (i like panko)
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
1 cup dry white wine
1/2 cup chicken broth

Steps:

  • 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.

Nutrition Facts : Calories 593.1, Fat 34.9, SaturatedFat 15.4, Cholesterol 149.9, Sodium 933.5, Carbohydrate 17.2, Fiber 1, Sugar 2.2, Protein 46.5

Chinyele Ogbodo
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I loved this recipe! The chicken was moist and flavorful, and the stuffing was cheesy and delicious. I will definitely be making this again.


Latipha Gombo
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This was an easy recipe to follow and the chicken came out great! I will definitely be making this again.


Siddhanth Engineer
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This was a great recipe! The chicken and stuffing were both delicious. I will definitely be making this again.


Raja Faheem
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I made this for my wife's birthday dinner and she loved it! The chicken was cooked perfectly and the stuffing was delicious. I will definitely be making this again.


Aisha Olarewo
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This was a great recipe! The chicken was tender and juicy, and the stuffing was flavorful. I will definitely be making this again.


Anna Velykorodnyy
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I wasn't sure how the prosciutto and fontina would taste together, but I was pleasantly surprised! The flavors complemented each other perfectly. The chicken was also cooked perfectly. I will definitely be making this again.


David M Brown
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I made this for my family and they loved it! The chicken was moist and flavorful, and the stuffing was cheesy and delicious. I will definitely be making this again.


Babette Snyder
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This recipe was easy to follow and the chicken came out amazing! I loved the combination of the salty prosciutto and the creamy fontina. I will definitely be making this again.


Miley Kandra
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I made this for my dinner party last night and it was a huge success! Everyone raved about how delicious it was. The chicken was succulent and the stuffing was flavorful. I will definitely be making this again for future parties.


Phoenyx Lempitsky
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I followed the recipe exactly and the chicken turned out perfectly. The stuffing was delicious and the chicken was cooked evenly throughout. I will definitely be making this again.


Steph Searle
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This chicken dish was absolutely stunning! The prosciutto and fontina stuffing was incredibly rich and flavorful, and the chicken itself was juicy and tender. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family. W


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