Chicken Stuffed with Prosciutto and Fontina

1. 1

   Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin.

2. 2

   Trim the rind from the cheese and cut it into 2 thick sticks.

3. 3

   Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast.

4. 4

   Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine.

5. 5

   Season the rolls with salt and pepper.

6. 6

   Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet.

7. 7

   Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter the mushrooms into the pan, sprinkle with wine and rosemary.

8. 8

   Cook, turning the chicken rolls frequently, 10 to 15 minutes.

9. 9

   When the first bit of cheese begins to seep out, the chicken is done.

10. 10

    Remove it from the pan to a cutting board at once.

11. 11

    Cut each of the rolls at an angle into 6 slices.

12. 12

    Cover to keep warm.

13. 13

    Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper.

14. 14

    To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper.

15. 15

    Warm the pan juices and strain them over the chicken.

* Per serving · 4 servings · Values may vary.