Ingrédients pour Chicken Stuffed With Prosciutto And Fontina
- Skinless Chicken Breast Halves
- Salt and pepper to taste
- Fresh Ground Pepper
- 4-6 slices prosciutto
- Fontina Cheese
- 1/2 cup (1 stick) unsalted butter, melted
- Garlic Cloves
- 2 tablespoons chopped fresh parsley
- Breadcrumbs
- 1/4 cup grated Parmesan cheese
- Olive Oil
- Dry White Wine
- Chicken Broth
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Comment préparer Chicken Stuffed With Prosciutto And Fontina
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound to a uniform thickness of about 1/2 inch.
- Season both sides of each chicken breast with salt and pepper.
- Place a chicken breast cut-side up on a cutting board. Top with a slice of prosciutto, trimming to fit if needed. Reserve any extra prosciutto trimmings.
- Top the prosciutto with a slice of fontina cheese, trimming as needed.
- Roll up the chicken breast tightly, tucking in the sides to create a neat package. Secure with a toothpick if necessary.
- Repeat steps 3-5 with the remaining chicken breasts.
- In a shallow dish, combine half of the melted butter (1/4 cup), minced garlic, and chopped parsley.
- In another shallow dish, combine bread crumbs and Parmesan cheese.
- Dip each stuffed chicken breast into the butter mixture, then roll in the bread crumb mixture, ensuring even coating.
- Cover and refrigerate for at least 1 hour, or preferably overnight.
- Preheat oven to 350°F (175°C).
- Thinly slice any reserved prosciutto trimmings. In a large skillet over medium-high heat, heat olive oil. Add the reserved prosciutto and cook until crispy. Remove and set aside for garnish.
- In the same skillet, cook the chicken breasts in the remaining melted butter until golden brown on all sides.
- Arrange the chicken in a single layer in a baking dish.
- Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Meanwhile, pour the white wine and chicken broth into the skillet. Bring to a boil, then reduce the mixture to about 1/2 cup, scraping up any browned bits from the bottom of the pan.
- Once the chicken is cooked, remove from the oven and cover loosely with foil for 5 minutes to rest.
- Pour the sauce over the chicken or serve it on the side.
- Garnish with the crispy prosciutto.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
8g
Fat
76g
Carbs
5g