Chicken Stuffed with Prosciutto and Fontina

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Recipe Courtesy of


Servings: 4
Prep Time: 15 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

2   boneless, skinless chicken breast halves
1   (4-ounce) piece imported Italian fontina cheese
2   slices imported prosciutto
4 tablespoon 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


 

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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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Leave a Comment

Reader Comments:

54321

What am I suppose to do with the Lemon Juice??

By atricia Schlegel on October 21, 2011

54321

I made this and it was absoloutely delicious! Everyone loved it

By Anonymous on January 05, 2010

54321

SO GOOD!!! Not extremely easy, but very very worth it! yum!

By KellyATH on October 19, 2009

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