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
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:
- In a small bowl, combine the parsley, thyme, and lemon zest. Set aside.
- Butterfly each chicken breast by slicing into it horizontally until you can open it like a book, like so:
- Cover with a piece of saran wrap and pound to 1/4 inch thick with meat mallet.
- Season each side of chicken with salt and pepper and then sprinkle the herb mixture over each piece.
- Put a piece of prosciutto on each piece of chicken…
- Then a piece of cheese…
- Then fold it over and smush it a little with the palm of your hand to secure.
- 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:
- Brown for 5-7 minutes on the first side, until nice and browned. Flip and saute for another 5 minutes on the second side.
- Remove from the pan and cover the chicken with foil and allow to rest for 5 minutes before serving.
- While the chicken is resting, pour the wine into the pan and scrape up any brown bits from the bottom with a wooden spoon.
- 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.