A bit fancier than your typical grilling fare, the flavors of the prosciutto, fontina and chicken along with the sage blend to make a rich, salty bite. Prosciutto & Fontina Topped Italian Pork Chops – OMG! 2 garlic cloves, smashed. Lie the breasts boned side up on a work surface. 1 cup Italian Fontina, grated. Learn how to cook great Prosciutto and fontina stuffed chicken breasts . Which is saying a lot, because those are both pasta dishes – my true love of food – and this is not. Chicken cutlets dipped in lemon and olive oil, gently coated in a combination of bread crumbs and romano cheese then rolled with prosciutto, cheese and red onion and baked until golden. Trim the rind from the cheese and cut it into 2 thick sticks. Season the pockets with salt and pepper and stuff them with the Fontina, prosciutto and basil leaves. Heat a large skillet to a medium heat. Dust the chicken with flour, shaking off the excess. 2 tsp grated orange zest. Once the butter turns a deep brown and smells nutty, remove from the heat and add white wine. A dry white wine is what I’d use. If you’re not sure, use a meat thermometer. I wouldn’t recommend cooking the chicken in advance. If your chicken slices are small, fold the prosciutto so that you have a double layer. Always a win in my book. Made with a few simple pantry staple ingredients, this dish comes together quickly and easily. 3 tbsp chopped fresh sage leaves. (You want the prosciutto ends to be on the bottom of the less smooth side of the chicken breast.). 4 large boneless, skinless chicken breasts 4 ounce fontina cheese, shaved thinly 8 slices (about 3 ounces) prosciutto di Parma ham, paper-thinly sliced 8 leaves fresh basil 1/4 cup first-pressed olive oil Lay a prosciutto packet on half of a flattened chicken breast and top with a basil leaf. Prosciutto. In this recipe, I chose the latter method. (It will spit and splatter, be careful.) I find it to be fresher, and I love that I can dictate how thin to slice it. This was so delicious, it almost tasted like the entire piece of chicken was prosciutto! I like to get my prosciutto at the deli counter. Close the chicken pockets, tucking in any filling. Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Thread the chicken bundles onto eight 10-inch skewers along with the tomatoes. Cut the fontina into 1/4-inch pieces. 1 tbsp extra-virgin olive oil. Heat a wide skillet over medium heat and add 3 tablespoons olive oil. If you don’t have wine in the house, no problem. Cut a small 1/2-inch slit at the top of the thicker part of the breast with a small pairing knife. https://www.pauladeen.com/recipe/chicken-stuffed-with-prosciutto-and-fontina Serve chicken with a crisp green salad with apple wedges to … When the oil looks wavy, add … Use a toothpick to secure the bottom if needed. ½ cup dry white wine. This site uses Akismet to reduce spam. Add prosciutto and cook, stirring occasionally, until crispy, 4 to 5 minutes.Transfer to a paper towel-lined plate. Divide the onion mixture between all the chicken breasts and lay Fontina cheese over the onions and sprinkle half of the sage over the cheese. Chicken Sorrentino is an amazing Italian-American comfort food dish. Remove the chicken from the pan. Prosciutto and Fontina Stuffed Chicken Breasts. And I’m in love. Using a sharp knife, cut each chicken breast in half horizontally to make 2 thin fillets, then place fillets, cut side up, in a single layer over a work surface and season to taste with sea salt and freshly ground black pepper. Season the pockets with salt and pepper and stuff them with the Fontina, prosciutto and basil leaves. Butter. Crecipe.com deliver fine selection of quality Prosciutto and fontina stuffed chicken breasts recipes equipped with ratings, reviews and mixing tips. Creamy fontina and salty prosciutto paired with a white wine sauce make this chicken so moist and flavorful. Sign up to receive weekly recipes from the Queen of Southern Cooking, Chicken Stuffed with Prosciutto and Fontina, 2 boneless, skinless chicken breast halves, 1 (4 oz) piece imported Italian fontina cheese. Gently wrap the chicken with two pieces of prosciutto. Chicken breasts are what I used here, but if you are partial to chicken thighs, you can also use them. Stuff the chicken, wrap it prosciutto and store on a plate or tray wrapped in plastic wrap. Recipe Overview and Keys to Success To make the best Chicken Fontina, just follow these few simple steps: Chicken recipes like this one, required you to do a quick sear on both sides of the chicken, on the stove top, and then move the chicken into the oven. Place the chicken slices on a board (the slices should be no more than 5-mm/¼-in thick – if necessary, flatten with a meat mallet). Serve with mashed potatoes, crusty bread, or rice. 1 bay leaf. … It melts really well, and has a subtle nutty flavor that goes great with a ton of ingredients. Hailing from the mountainous Val D'Aosta region of northern Italy, this savory recipe features many of the country's beloved ingredients. 1/2 pound Fontina cheese. Add the chicken breast, smooth-side up. Four 6-ounce skinless, boneless chicken breast halves, tenders removed and reserved for another use. Grill over medium high heat until cooking through (8-10 minutes per side). … In terms of easy, delicious dinners, this Prosciutto-Wrapped Chicken Breast with Fontina ranks pretty high up there with my most recent favs, Creamy Tomato Pasta and Garlicky Shrimp Tagliatelle. Remove skin, and slice 2-3 fillets from each side of breast. It may take a little bit longer to cook, so I’d suggest partially cooking the bacon before wrapping the chicken. Cut the cheese into 1/4-inch pieces and stuff into the chicken. Chicken: 8 six-ounce chicken breast halves, skinless, boneless. Pungent fresh sage and basil join salty prosciutto to perfectly complement full-flavored Fontina cheese. Do not overcook your chicken! After the butter melts sear the cutlets … Chicken Breasts with Fontina and Prosciutto Recipe. A few sprigs of thyme leaves. Remove chicken from the pan and set aside. 2 pounds chicken cutlets, each pounded 1/4 inch thick. Use your knife to cut an opening in the middle of the chicken without cutting through to the side. Reduce wine by half over a medium heat. Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper. Lidia Bastianich’s chicken saltimbocca is a quick, streamlined recipe for busy cooks. Preheat oven to 350 degrees. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Your email address will not be published. CHICKEN BREAST WITH PROSCIUTTO AND FONTINA CHEESE. Close the chicken pockets, tucking in any filling. This recipe may be prepared by pan searing then baking the stuffed chicken, or broiling then baking. Learn how your comment data is processed. Only change I had to make was I wiped out the pan after searing the chicken and started over for the wine/butter sauce, unfortunately the drippings on mine were too brunt (not browned) to keep. (If you made a small enough pocket, you may not need any toothpicks. Finish it off in the oven and serve. Gas-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina. Once you’re ready to eat, pull it out and let it rest for about 15 minutes, then cook as the recipe instructs. Thighs are a little bit fattier, but they’re more flavorful than the breast, plus they’re a lot more inexpensive. Yes and no. Once the butter has melted and started to foam, swirl the pan to evenly distribute the butter. Top with the prosciutto and Fontina, folding it to fit evenly on each chicken breast half and leaving a border around the entire breast. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Instead of using prosciutto, you could similarly prepare chicken wrapped in bacon. Combine half of the melted butter, garlic and parsley in a shallow dish. https://www.grillingcompanion.com/recipe/chicken-prosciutto-and-fontina Prosciutto-Wrapped Chicken Breast with Fontina is an easy, quick (30 minutes! salt 1/8 tsp. Cook, turning the chicken rolls frequently, 10 to 15 minutes. Preheat oven to 350 degrees. Stuff the chicken. Salt and freshly ground black pepper. ), and delicious chicken dish made with only six ingredients. I don’t mind if a little cheese oozes out during the cooking process, but if you want it to stay contained in the chicken, use a tooth pick to hold the opening together. You want the ends to meet on the bottom side of the chicken breast. Using a knife, cut into the side of each chicken breast half to create a pocket; do not cut all the way through. Instead of prosciutto-wrapped chicken beast, feel free to do prosciutto-wrapped chicken thighs. ), Season each chicken breast on both sides with salt and pepper. Put the pan back over a medium heat and cook the wine until it’s reduced by half, it should only take a minute or two. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine. brandy. Better than any restaurant! 4 chicken breasts (4-5 ounces apiece), pounded to ¼-inch thickness 2 tablespoons butter 4 ounces Fontina cheese, thinly sliced 8 thin slices prosciutto 1. It should only need about 12-15 minutes in the oven to finish cooking. 3/4 cup sunflower oil. Still came out amazing! I’d recommend getting breasts on the smaller side, as I find them more tender. https://www.marthastewart.com/339345/chicken-with-prosciutto-and-sage Chicken Voldostano Chicken Voldostano has to be one of my tastiest dishes. salt 1/8 tsp. Lay the chicken breasts on a cutting board and top each one with 1 slice of prosciutto. Add remaining butter to the pan. Chicken stuffed with prosciutto and fontina Chicken stuffed with prosciutto and fontina. 1/2 cup grated Parmigiano Reggiano cheese Chicken dinners don’t typically rank on my most mouth-watering dinner cravings, but when chicken is stuffed with gooey, tangy fontina cheese, wrapped in salty prosciutto, and served with a luscious brown butter sauce. Place the chicken slices on a board (the slices should be no more than 5-mm/¼-in thick – if necessary, flatten with a meat mallet). (If some of the cheese has come out, that's ok!, just transfer it to the plate along with the chicken.) Roll chicken around prosciutto and cheese and secure with toothpicks or butcher’s twine. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Pound with a meat pounder to flatten slightly. Grate 2 ounces fontina cheese and divide evenly amongst the chicken breasts. 4 ounces fontina cheese, cut into 24 cubes (about 1/2 inch each) ... chicken and prosciutto. 2. tablespoon chilled butter, divided. 8 slices of fontina cheese. stuffed chicken, cheese stuffed chicken, prosciutto wrapped chicken. Add in lemon juice. chicken breasts 1/4 c. flour 1 tsp. Place in the oven and bake until chicken is cooked through, another 12-15 minutes. We take plump chicken breasts and stuff them with gooey fontina cheese, wrap them in sage and prosciutto, and then sear them in a mixture of butter and olive oil. Use the end of the knife to make a pocket inside the breast large enough for a few 1/4-inch pieces of cheese to fit in. Cook Time 15 mins. 2. 2. tablespoons chopped fresh basil. Something you can drink while you cook. Prosciutto, sliced very thin 4 oz. These might be the BEST pork chops we’ve ever eaten! (It will spit and spatter, that’s ok, just be careful.) Squeeze the lemon or add the lemon juice to the pan and cover with lid. In simple dishes, every layer needs to be seasoned. Prosciutto and Fontina Stuffed Chicken Breasts recipe: Hailing from the mountainous Val D'Aosta region of northern Italy, this savory recipe features many of the country's beloved ingredients. freshly ground pepper 4 tbsp. This easy Prosciutto and Cheese Stuffed Chicken Breast recipe was inspired by one favorite dinners we had during our stay in Maui. Heat a large skillet to a medium heat. You’ll need that punch of acid in the end to round the flavors out. ... dust with the chicken. Remove it from the pan to a cutting board at once. (See photo.) Baked stuffed chicken breast in the oven is so quick and easy! 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. If needed, put a toothpick in the chicken to secure. I promise, whether or not you’re counting the ingredients, this chicken with prosciutto and cheese is quickly going to become your new favorite easy dinner. Your email address will not be published. Fold the other half of the breast over the prosciutto and basil and press down firmly. Place a sage leaf in the middle of each one, followed by a slice of Fontina and top with a slice of prosciutto, making sure the prosciutto covers the cheese. Fontina cheese. Cover to keep warm. 1 teaspoon black peppercorn, coarsely smashed. Roll up chicken, tucking in the sides and forming a neat package. Time 35 min . Once the butter melts, add the chicken breast, smooth-side up. Grilled Chicken Breasts with Fontina and Prosciutto with Sage-Orange Vinaigrette. Our Baked Chicken Saltimbocca is a classic, with a twist. Fontina cheese, thinly sliced 1/2 c. white wine 1/2 c. chicken … Prep Time 20 mins. A wonderful meal for a special evening. 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