Italian-style chicken rolls stuffed withprosciutto and fontina cheese, simmered in a wine sauce.
Recipe: Chicken Stuffed withProsciutto and Fontina
4 boneless, skinless chicken breast halves
Place each chicken breast between sheetsof plastic wrap or waxed paper and pound thin with a kitchenmallet or the flat side of a large knife.
Wrap each cheese stick with a slice ofprosciutto and place in the center of each flattened chickenbreast half. Wrap the chicken breast around the prosciutto andcheese, then wrap tightly in plastic wrap and refrigerate forat least 1 hour or overnight.
Heat 2 tablespoons of the butter in aheavy skillet. Remove the plastic wrap from the chicken rollsand quickly brown them over medium-high heat, reduce the heatto low, and add the mushrooms in the pan, stirring to coat themushrooms with the pan juice. Add the wine and rosemary in thepan. Cook the chicken rolls, turning frequently, about 15 to20 minutes. Remove from the pan to a cutting board. Keep warm
Reheat the mushrooms and pan juices andseason to taste with salt and pepper.
Cut each of the rolls at an angle into3 to 4 slices.
To plate, arrange each sliced chickenroll on a bed of hot buttered fettuccine. Divide the mushroomsand the pan juices over each serving.
about 4 ounces fontina (or Swiss) cheese, cut into 4 sticks
4 slices prosciutto (or thinly sliced cooked ham)
2 tablespoons butter
6 ounces mushrooms, stems removed
1/2 cup dry white wine
3 sprigs fresh rosemary
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil (optional)
1 pound fettucine, cooked al dente and tossed with 2 tablespoonsbutter
Makes 4 servings.
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