Prosciutto and FontinaStuffed Chicken Breasts with Mushroom Sauce Recipe Recipe

Name: Prosciutto and FontinaStuffed Chicken Breasts with Mushroom Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless chicken breast halves with skin (each about 8 ounces), pounded to an even 1/2-inch thickness; Kosher salt; Freshly ground black pepper; 4 large, thin slices prosciutto; 4 to 6 ounces Fontina cheese, cut into thin slices; 2 tablespoons olive oil; 6 tablespoonsunsalted butter; 1 shallot, finely chopped; 1 pound sliced cremini or wild mushrooms; 2 teaspoons chopped fresh thyme leaves; 1 cup chicken broth; 1/2 cup dry white wine

Servings: persons

4 boneless chicken breast halves with skin (each about 8 ounces), pounded to an even 1/2-inch thickness
Kosher salt
Freshly ground black pepper
4 large, thin slices prosciutto
4 to 6 ounces Fontina cheese, cut into thin slices
2 tablespoons olive oil
6 tablespoonsunsalted butter
1 shallot, finely chopped
1 pound sliced cremini or wild mushrooms
2 teaspoons chopped fresh thyme leaves
1 cup chicken broth
1/2 cup dry white wine

1
Season the chicken breasts with salt and pepper.
2
Lie the breasts boned side up on a work surface.
3
Top with the prosciutto and Fontina, folding it to fit evenly on each chicken breast half and leaving a border around the entire breast.
4
Roll the breasts lengthwise to enclose the filling and tie tightly with kitchen string in 4 to 5 places to secure the chicken.
5
Preheat the oven to 400 degrees F. In a large, heavy, ovenproof frying pan, warm the olive oil and 2 tablespoons of butter over medium-high heat.
6
Add the rolled chicken breasts and pan-sear, turning often, until browned all over, about 8 minutes.
7
Drain off all but about 2 tablespoons of the fat.
8
Transfer to the oven to finish cooking, about 10 minutes; the chicken should read 165 degrees F at the center when tested with a meat thermometer.
9
Set aside to rest for about 10 minutes while you make the sauce.
10
In a frying pan, melt 2 tablespoons of the butter.
11
Saute the shallot, mushrooms, thyme, and a pinch of salt, stirring, until the mushrooms are tender, about 5 minutes.
12
Stir in the chicken broth and white wine and simmer until the sauce thickens slightly, about 10 minutes.
13
Stir in the remaining 1 tablespoon of butter.
14
Remove the thyme stems.
15
Serve the chicken with the sauce.

1835

kcal

Calories

168

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 boneless chicken breast halves with skin (each about 8 ounces), pounded to an even 1/2-inch thickness, Kosher salt, Freshly ground black pepper, 4 large, thin slices prosciutto, and more.

Yes, Prosciutto and FontinaStuffed Chicken Breasts with Mushroom Sauce Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prosciutto and FontinaStuffed Chicken Breasts with Mushroom Sauce Recipe

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