Stuffed Chicken Breasts

1. 1

   In a large skillet, pour the oil saved from the sun-dried tomatoes.

2. 2

   Heat on medium-high.

3. 3

   Stuff each breast with 1 or 2 tomatoes, a slice of Fontina and a slice of Prosciutto or ham. Lightly brown in heated oil on both sides.

4. 4

   Pour the wine around the sides and simmer for 8 to 10 minutes.

5. 5

   Place remaining slices of Fontina on each breast.

6. 6

   Cover skillet and cook 2 more minutes. Remove to a serving platter.

7. 7

   Lightly sprinkle paprika and parsley on each chicken breast.

* Per serving · 4 servings · Values may vary.

No additional tips available.