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Chicken Stuffed with Prosciutto and Fontina Recipe

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This recipe for Chicken Stuffed with Prosciutto and Fontina, by , is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jeff & Carla

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless, skinless chicken breast halves
1 4oz piece fontina cheese
4 slices prosciutto
4T butter
1T olive oil
Salt/pepper
1 small pkg sliced portobellos
1/2c dry white wine
1 tsp Rosemary or more to your liking
1 bunch baby arugula
1/2 fresh lemon

Directions:
Directions:
Place each piece of chicken between two sheets of waxed paper and pound them thin with a rolling pin or whatever you have. Slice the cheese into thick sticks.
Wrap each stick of cheese 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 whatever you have. Season the rolls with salt and pepper.

Heat 4 tablespoons of the butter and 1 tablespoon of olive oil In a skillet. Quickly brown the chicken rolls over medium high heat, reduce the heat to low and put 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 ooze 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 six slices. Cover to keep warm.

Serve with arugula and a splash of lemon.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15 min

 

 

 

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