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1
Remove the needles from the rosemary and chop finely (I leave a few needles at the top).
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2
Take the bare woody rosemary stem and sharpen the thickest point to create a skewer.
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3
Flatten the chicken slightly with a meat mallet or rolling pin, then season with salt(very little salt) and freshly ground black pepper and sprinkle with the chopped rosemary needles.
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4
Place one slice of fontina on top of each chicken piece, followed by the prosciutto.
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5
Secure the stack with the rosemary branch as you would with a skewer or wooden toothpick.
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6
Dust the bare side of the chicken with plain flour and shake off any excess.
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7
Heat the butter and olive oil in a frying pan over a medium heat.
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8
When the butter is foaming add the chicken, flesh-side down first and cook on a medium heat for about two to four minutes, or until golden-brown, then turn the breast over and cook for one minute on the prosciutto side, until golden.
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9
Turn the chicken breast over again and add the wine to the pan.
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10
Heat to boil and reduce the liquid until almost entirely evaporated.
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11
Check the chicken breast is completely cooked through, then remove the chicken and place on a plate to rest.
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12
Meanwhile, add the teaspoon of butter to the pan and melt to thicken the sauce.
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13
Pour over the chicken and serve immediately.
