Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 4 thin slices of prosciutto
- 4 oz. fontina cheese, shredded
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 2 tbsp. olive oil
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 2 tbsp. unsalted butter
- 2 tbsp. chopped fresh parsley
Special Equipment Needed:
- Meat mallet
- Toothpicks
- Oven-safe skillet or baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until they are an even thickness.
3. Lay a slice of prosciutto on top of each chicken breast, then sprinkle with shredded fontina cheese.
4. Roll up the chicken breasts tightly and secure with toothpicks.
5. In a shallow dish, combine flour, salt, pepper, and garlic powder.
6. Dredge each chicken breast in the flour mixture, shaking off any excess.
7. Heat olive oil in an oven-safe skillet or baking dish over medium-high heat.
8. Add the chicken breasts and cook for 2-3 minutes on each side until golden brown.
9. Remove the skillet from the heat and pour in chicken broth and white wine.
10. Place the skillet in the oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
11. Remove the skillet from the oven and transfer the chicken breasts to a serving platter.
12. Add butter to the skillet and stir until melted and combined with the pan juices.
13. Pour the sauce over the chicken breasts and sprinkle with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 420
Fat per serving: 20g
Saturated fat per serving: 8g
Cholesterol per serving: 140mg
Sodium per serving: 790mg
Carbohydrates per serving: 10g
Fiber per serving: 0g
Sugar per serving: 0g
Protein per serving: 47g
Substitutions for ingredients:
- Instead of fontina cheese, you can use mozzarella or provolone cheese.
- Instead of prosciutto, you can use thinly sliced ham or bacon.
Variations:
- Add chopped sun-dried tomatoes or spinach to the cheese filling for added flavor.
- Use different herbs and spices in the flour mixture, such as paprika or Italian seasoning.
- Grill the chicken breasts instead of baking them for a smoky flavor.
Tips and Tricks:
- Make sure to pound the chicken breasts evenly so they cook evenly.
- Use toothpicks to secure the chicken breasts and prevent the cheese from oozing out.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the chicken breasts in a microwave-safe dish and heat for 1-2 minutes, or until warmed through.
Presentation Ideas and Garnishes:
Serve the chicken breasts on a bed of sautéed spinach or roasted vegetables for a colorful presentation. Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings and Suggested Side Dishes:
This dish pairs well with a light salad or roasted vegetables. Serve with a side of garlic bread or mashed potatoes for a hearty meal.
Troubleshooting Advice:
If the cheese starts to ooze out of the chicken breasts during cooking, use toothpicks to secure the chicken and prevent the cheese from escaping.
Food Safety Advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food History and Flavor Profiles:
Fontina cheese is a semi-soft cheese that originated in the Aosta Valley region of Italy. It has a nutty, buttery flavor and melts well, making it a popular choice for stuffing chicken breasts. Prosciutto is a dry-cured ham that is thinly sliced and has a salty, savory flavor.
Serving Suggestions:
Serve this dish with a glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the flavors of the chicken and cheese.
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Region: Italian