-
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
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
Lay a slice of fontina on top of prosciutto, cutting it to fit as well.
-
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
Combine half of the melted butter, garlic and parsley in a shallow dish. In another dish, combine bread crumbs and parmesan cheese.
-
6
Dip each stuffed breast half into the butter, then roll in the crumbs, coating it evenly.
-
7
At this point, cover and refrigerate at least one hour or overnight.
-
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
Cook the prosciutto until crisp and reserve for a garnish.
-
10
Cook the chicken in the melted butter until golden brown on each side.
-
11
Arrange the chicken in a single layer in a baking dish, until heated through, 15 - 20 minutes.
-
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
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
garnish with the crispy prosciutto.
-
15
serve immediately.
