Chicken Stuffed with Prosciutto, Fontina, and Herbs

I had to triple-check to make sure I hadn’t posted this before. This used to be one of my stand-by recipes; the one,  while I was still getting my feet wet in the kitchen, I could still confidently serve another human being and feel good about it. I found myself with all of the ingredients for this dish in the fridge, and was reminded of how much I love it!

Chicken Stuffed with Prosciutto, Fontina, and Herbs
Serves 3
Recipe by Just the Tip / Inspired by Rachael Ray

Here’s what I used:

  • 2 tbsp olive oil
  • 5 sprigs thyme, leaves stripped and chopped
  • Zest and juice of 1 lemon
  • 3 tbsp parsley, chopped
  • 3 chicken breasts (about 5-6 ounces each)
  • 3 slices proscuitto cotto or any good quality ham, such as rosemary ham
  • 3 slices (about 4 ounces) fontina cheese
  • Salt and freshly ground black pepper
  • 1/2 cup dry white wine

Here’s what I did:

  1. In a small bowl, combine the parsley, thyme, and lemon zest. Set aside.
  2. Butterfly each chicken breast by slicing into it horizontally until you can open it like a book, like so:
  3. Cover with a piece of saran wrap and pound to 1/4 inch thick with meat mallet.
  4. Season each side of chicken with salt and pepper and then sprinkle the herb mixture over each piece.
  5. Put a piece of prosciutto on each piece of chicken…
  6. Then a piece of cheese…
  7. Then fold it over and smush it a little with the palm of your hand to secure.
  8. Heat the olive oil in a large saute pan (cast-iron, preferably) over medium-high heat. This might take a good 5-10 minutes to preheat — check it with a couple of sprinks of water. If it sizzles, you’re good. Once the pan is hot enough, add the chicken and cover with a splatter screen. I love my new one:
  9. Brown for 5-7 minutes on the first side, until nice and browned. Flip and saute for another 5 minutes on the second side.
  10. Remove from the pan and cover the chicken with foil and allow to rest for 5 minutes before serving.
  11. While the chicken is resting, pour the wine into the pan and scrape up any brown bits from the bottom with a wooden spoon.
  12. Allow to reduce for a couple of minutes until it is down to a couple of spoonfuls. Spoon the sauce over the chicken and eat it up.
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