Best 10 Chicken Breasts With Fontina And Prosciutto Recipes

PROSCIUTTO-WRAPPED CHICKEN BREAST WITH FONTINA

Steps:

• Preheat oven to 350 degrees.
• Take a small pairing knife and cut a 1/2-inch slit at top of the thickest part of the chicken breast. Use your knife to cut an opening in the middle of the chicken without cutting through to the side. You want to be able to slide a 1/4-inch piece of fontina into the slit.
• Cut the fontina into 1/4-inch pieces. Stuff the fontina into the pocket of the chicken breast. If needed, put a toothpick in the chicken to secure. (If you made a small enough pocket, you may not need any toothpicks.)
• Season each chicken breast on both sides with salt and pepper. Wrap each chicken breast with two slices of prosciutto. (You want the prosciutto ends to be on the bottom of the less smooth side of the chicken breast.)
• Heat a large skillet to a medium heat. Add 2 tablespoons of butter. Once the butter has melted and started to foam, swirl the pan to evenly distribute the butter. Add the chicken breast, smooth-side up. Sear until golden brown and prosciutto is crisp, about 3-4 minutes. The chicken should release easily when it's brown. Flip and repeat on the other side. Remove chicken from the pan and set aside.
• Add remaining butter to the pan. Turn the heat up to medium-high and once the butter melts, swirl the pan until the butter begins to brown. Once the butter turns a deep brown and smells nutty, remove from the heat and add white wine. (It will spit and splatter, be careful.) Use a woooden spoon to scrape up all the brown bits at the bottom of the pan. Reduce wine by half over a medium heat. Add lemon juice, stir to combine. Add the chicken breasts back to the pan, smooth/pretty side up. Place in the oven until cooked through, another 12-15 minutes until it reaches 165 degrees.
• Spoon sauce over chicken. (If some of the cheese has come out, that's ok!, just transfer it to the plate along with the chicken.) Serve with mashed potatoes, crusty bread, or rice.

PROSCIUTTO & FONTINA-STUFFED CHICKEN BREASTS

Steps:

• If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry.
• Make a pocket on the thicker side of each breast. Using a sharp boning or utility knife, cut into the breast about 1/2 inch from one end. Create a pocket, slicing to within about 1/4 inch of the other side.
• Lay a slice of prosciutto lengthwise inside each pocket. Stuff each pocket with about one-quarter of the Fontina, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.
• Line up three wide shallow dishes. Fill the first with the flour. In the second, whisk together the eggs and mustard. In the third, toss the breadcrumbs with the dried sage leaves, 1/2 tsp. salt and 1/2 tsp. pepper.
• Season the breasts generously on both sides with salt and pepper. Dredge one breast well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with the other breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard any leftover flour, egg, or crumbs.
• Heat the oven to 350°F. Heat the olive oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. If the oil seems to get too hot, reduce the heat to medium. Transfer the breasts to a baking sheet. Repeat with the other two breasts
• Bake until the chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes. Serve immediately.

CHICKEN BREAST WITH PROSCIUTTO AND FONTINA CHEESE

Steps:

• With a mallet, gently pound each chicken breast between waxed paper.
• The breasts should be one inch thick.
• Preheat oven to 350 degrees.
• Place one slice of proscuitto on top of each chicken breast.
• With the back of your knife, tap the proscuitto lightly on the chicken breast.
• This will make the proscuitto adhere to the chicken.
• Preheat your 9" skillet with the oil until it becomes hot, not smokey.
• Turn heat to medium/high.
• Lay each piece of chicken, proscuitto side down, into the oiled pan.
• Turn the heat down to medium.
• Let it be.
• Moving the chicken around will cause it to become tough.
• Cook for 3- 4 minutes or until golden brown on one side.
• Gently turn the chicken pieces over and continue to cook.
• While the chicken is browning, add the tomato sauce to the pan.
• Continue to cook the chicken in the tomato sauce for another 3- 4 minutes.
• Sprinkle the flour into the tomato sauce.
• The sauce will begin to thicken.
• Once this side is golden brown, lay one slice of fontina cheese on top of each chicken breast.
• Place the skillet into the preheated oven and cook for another 15 minutes.
• Remove from oven, plate and serve with pasta, rice or lentils.
• Serve with crusty Italian bread.

PANINO DI PROSCIUTTO E FONTINA

Steps:

• Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
• Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

CHICKEN BREASTS WITH FONTINA AND PROSCIUTTO

Steps:

• Preheat oven to 300°F. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.
• Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes. Transfer to rimmed baking sheet; place in oven to keep warm. Add broth and marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.

CHICKEN VALDOSTANO

Steps:

• Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
• Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
• Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

FONTINA ROLLED CHICKEN

Steps:

• Preheat oven to 375°. In a bowl, mix the first six ingredients; stir in 1/4 teaspoon each salt and pepper. In a shallow bowl, whisk egg and the remaining salt and pepper. In another shallow bowl, toss bread crumbs with paprika., Carefully pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread cheese mixture over chicken. Roll up chicken from a short side; secure with toothpicks., Dip chicken in egg, then coat with crumbs. Place in a foil-lined 15x10x1-in. baking pan, seam side down. Drizzle tops with oil., Bake, uncovered, 30-35 minutes or until golden brown and chicken is no longer pink. Let stand 5 minutes; discard toothpicks before serving.

CHICKEN BREAST VALDOSTANA WITH BRAISED LENTILS

Steps:

• Prepare the braised lentils with spinach through step 1.
• Preheat oven to 375°F. Trim any excess fat, skin, and cartilage from the chicken pieces. Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers the chicken breasts as neatly as possible. Using the back of a large knife, gently pound the prosciutto into the chicken so it adheres. Dredge the chicken breasts in flour to coat them lightly and tap off any excess flour.
• Heat 2 tablespoons of the butter and the olive oil in a 12- to 14-inch skillet with an ovenproof handle until the butter is foaming. Place in the skillet as many of the chicken pieces, prosciutto side down, as will fit without touching. Cook just until they begin to brown, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn the chicken and cook until the second side is golden brown, about 3 minutes. Repeat, if necessary with the remaining chicken breasts, removing the browned chicken to make room. Adjust the heat as you work so the chicken doesn't burn or stick in places.
• Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan. Boil until reduced by half. Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken. Season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is simmering, tilting the skillet to mix the sauce. Drape the sliced Fontina over the chicken pieces to cover them completely. Dot the center of each chicken breast with a small circle of tomato sauce or a small mound of crushed tomatoes and sprinkle with the grated cheese. Place the pan in the oven and bake until the chicken is cooked through, the sauce is bubbling, and the cheese is lightly browned around the edges, about 10 minutes.
• While the chicken is in the oven, finish the braised lentils.
• Very carefully remove the pan to the stovetop and let stand a minute or two before serving.
• Spoon a mound of lentils onto the center of a warm dinner plate, Top with a chicken breast and spoon some of the sauce around the lentils.
• *Ask for the prosciutto sliced slightly thicker than paper-thin. You will need six slices if each slice is roughly the same size as a chicken breast. Buy more or fewer slices as necessary.

CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH

Steps:

• For sauce: combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan.
• Boil until reduced to ¼ cup, about 8 minutes (can be prepared 1 day ahead).
• For chicken: Pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle.
• Place smooth side down on work surface.
• Rub ½ tsp olive oil and ½ tsp minced garlic over each chicken breast.
• Sprinkle each with 1/3 cup of Fontina cheese.
• Top each with 3 spinach leaves, overlapping if necessary.
• Starting at short end, tightly roll up chicken, jelly-roll style.
• Tie with string in several places (can be prepared 8 hours ahead).
• Preheat oven to 350F degrees.
• Heat remaining 2 tblsps oil in heavy, large ovenproof skillet.
• Season chicken with salt and pepper.
• Brown well on all sides, about 10 minutes.
• Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes.
• Transfer to plate and cool 5 minutes.
• Bring sauce to simmer.
• Add butter, one piece at a time, whisking just until butter melts and sauce is smooth.
• Spoon sauce onto plates.
• Cut string off chicken.
• Cut chicken crosswise into ½ inch thick slices and fan out on plates, overlapping.
• Serve, passing remaining sauce separately.

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA

Steps:

• Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.