Chicken Stuffed With Prosciutto And Fontina

1. 1

   Lay the chicken between sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound to uniform thickness of about 1/2 inch. Season evenly on both sides with salt and pepper.

2. 2

   Place a breast half cut side up on cutting board. Lay a slice of prosciutto on top, cutting it to fit and reserving any prosciutto trimmings.

3. 3

   Lay a slice of fontina on top of prosciutto, cutting it to fit as well.

4. 4

   Roll up chicken, tucking in the sides and forming a neat package. Use a toothpick to secure the bottom if needed. Place the chicken seam side down on a plate and repeat until all chicken is rolled.

5. 5

   Combine half of the melted butter, garlic and parsley in a shallow dish. In another dish, combine bread crumbs and parmesan cheese.

6. 6

   Dip each stuffed breast half into the butter, then roll in the crumbs, coating it evenly.

7. 7

   At this point, cover and refrigerate at least one hour or overnight.

8. 8

   Preheat oven to 350. Thinly slice any leftover pieces of proscuitto and combine with remaining 1/4 cup of melted butter with the oil in a large skillet over medium-high heat.

9. 9

   Cook the prosciutto until crisp and reserve for a garnish.

10. 10

    Cook the chicken in the melted butter until golden brown on each side.

11. 11

    Arrange the chicken in a single layer in a baking dish, until heated through, 15 - 20 minutes.

12. 12

    Meanwhile, pour the wine and broth into the skillett, bring to a boil and reduce the mixture to about 1/2 cup, scraping all of the browned bits off the bottom of the pan.

13. 13

    When the chicken is done, remove from the oven and cover with tin foil for 5 minutes. Pour the sauce over the top or serve it on the side.

14. 14

    garnish with the crispy prosciutto.

15. 15

    serve immediately.

* Per serving · 4 servings · Values may vary.