Prosciutto and FontinaStuffed Chicken Breasts with

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Prosciutto and FontinaStuffed Chicken Breasts with Mushroom Sauce Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions