CHICKEN WITH PROSCIUTTO, SAGE, AND FONTINA CHEESE
Elegant, delicious and simple to prepare. The fontina cheese is creamy, rich, and nutty. Fresh sage leaves, browned in butter, give this dish a unique taste. It can be altered for calories and fat content easily. The sauce is optional; pour it over the chicken before serving.
Provided by LISA VAN GELDER
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 32m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1/4 cup butter in a large skillet over medium heat. Allow butter to foam; add sage leaves and cook for 1 to 2 minutes per side. Remove and reserve leaves; reserve butter in the skillet.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place 1 slice of prosciutto on each chicken breast. Put chicken, prosciutto side down, in the warm skillet with reserved butter. Cook chicken over medium heat until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to a baking sheet, reserving skillet contents. Layer 3 sage leaves and 2 slices of fontina cheese on each chicken breast.
- Broil until cheese is melted, 3 to 5 minutes.
- Add wine to the skillet used to cook the chicken. Cook and stir over high heat, scraping the bottom of the skillet, until reduced to 1/2 cup, about 5 minutes. Add minced sage; cook and stir for 1 minute. Whisk in 1/4 cup butter; reduce heat to low and simmer for 1 to 2 minutes. Serve sauce alongside chicken.
Nutrition Facts : Calories 629.5 calories, Carbohydrate 2.9 g, Cholesterol 197.6 mg, Fat 45.7 g, Fiber 0.1 g, Protein 39.8 g, SaturatedFat 27.1 g, Sodium 653.4 mg, Sugar 1.5 g
PROSCIUTTO & FONTINA-STUFFED CHICKEN BREASTS
These stuffed chicken breasts can be assembled and refrigerated for up to three hours before cooking.
Provided by Jennifer C. Martinkus
Categories Main Course
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 4, Calories 670 kcal, Fat 310 kcal, SaturatedFat 8 g, TransFat 34 g, Carbohydrate 26 g, Fiber 1 g, Protein 61 g, Cholesterol 265 mg, Sodium 1220 mg, UnsaturatedFat 25 g
CHICKEN BREASTS WITH PROSCIUTTO AND CHEESE
Turned out well, quick and easy to make. I used pepper jack cheese instead of fontina. Try adding some white wine to the skillet you used to brown the chicken breasts to deglaze the pan to gather up those tasty brown bits and serve with the resulting jus.
Categories Chicken Main Dish Cheese Meats Poultry Chicken breast
Time 20m
Yield 4
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half and pound lightly. Mix flour, salt and pepper. Dredge chicken into seasoned flour. Heat olive oil and butter, add chicken and sauté quickly to a golden brown. Place chicken in a buttered baking dish and layer with prosciutto and cheese slices. Sprinkle grated cheese and chicken stock over all. Bake uncovered at 350℉ (180℃) F for ten minutes until cheese is melted and lightly browned.
Nutrition Facts :
CHICKEN BREASTS WITH CHEESE AND PROSCIUTTO
Make and share this Chicken Breasts With Cheese and Prosciutto recipe from Food.com.
Provided by Charmie777
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle breasts with salt and pepper. Place flour in small paper bag, add breasts. Shake bag until chicken is well coated. Shake off excess.
- Melt 2 tablespoons butter in a heavy skillet and brown chicken breasts.
- Place in a shallow butter baking dish.
- Place a slice of prosciutto over each, then a slice of cheese.
- Sprinkle with Parmesan cheese.
- Dot with the remaining butter.
- Pour in chicken stock.
- Bake in 350ºF for 10-15 minutes, or until cheese has melted and begun to brown.
Nutrition Facts : Calories 498.9, Fat 30.1, SaturatedFat 18.5, Cholesterol 155, Sodium 353.4, Carbohydrate 9.9, Fiber 0.2, Sugar 1.1, Protein 45.4
CHICKEN ROLLATINI
Steps:
- Wash and dry cutlets well with paper towels.
- Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
- Preheat oven to 450°.
- Lightly spray a baking dish with non-stick spray.
- Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well.
- Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.
- Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
- When finished, top with remaining crumbs and spray lightly with oil.
- Bake 25 - 30 minutes.
- Serve immediately!
Nutrition Facts : ServingSize 1 chicken, Calories 168.6 kcal, Carbohydrate 4.6 g, Protein 22.1 g, Fat 6.4 g, Fiber 0.7 g
CHICKEN BREAST WITH PROSCIUTTO AND FONTINA CHEESE
I viewed the making of this chicken dish on Lidia's Italian Kitchen. It turned out as delicious as it looked and it's easy to make. It's a little time consuming, but well worth the wait. The fontina and proscuitto parma can be found in any supermarket or Italian specialty store. You will need an oven-safe 9 inch skillet.
Provided by ChefSully
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 459.2, Fat 31.2, SaturatedFat 10.5, Cholesterol 125.3, Sodium 515.2, Carbohydrate 5.2, Fiber 0.6, Sugar 2.1, Protein 38.2
CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA
This dish is absolute restaurant quality. After the chicken is rolled and cooked in the butter, it can be refrigerated overnight or frozen for one month prior to baking. It is great recipe for entertaining. This receipt comes from the "Diva of Do-Ahead" (note that the prep time allows for 1 hour refrigeration)
Provided by Lola62
Categories Chicken
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Lay the chicken between sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound to uniform thickness of about 1/2 inch. Season evenly on both sides with salt and pepper.
- Place a breast half cut side up on cutting board. Lay a slice of prosciutto on top, cutting it to fit and reserving any prosciutto trimmings.
- Lay a slice of fontina on top of prosciutto, cutting it to fit as well.
- Roll up chicken, tucking in the sides and forming a neat package. Use a toothpick to secure the bottom if needed. Place the chicken seam side down on a plate and repeat until all chicken is rolled.
- Combine half of the melted butter, garlic and parsley in a shallow dish. In another dish, combine bread crumbs and parmesan cheese.
- Dip each stuffed breast half into the butter, then roll in the crumbs, coating it evenly.
- At this point, cover and refrigerate at least one hour or overnight.
- Preheat oven to 350. Thinly slice any leftover pieces of proscuitto and combine with remaining 1/4 cup of melted butter with the oil in a large skillet over medium-high heat.
- Cook the prosciutto until crisp and reserve for a garnish.
- Cook the chicken in the melted butter until golden brown on each side.
- Arrange the chicken in a single layer in a baking dish, until heated through, 15 - 20 minutes.
- Meanwhile, pour the wine and broth into the skillett, bring to a boil and reduce the mixture to about 1/2 cup, scraping all of the browned bits off the bottom of the pan.
- When the chicken is done, remove from the oven and cover with tin foil for 5 minutes. Pour the sauce over the top or serve it on the side.
- garnish with the crispy prosciutto.
- serve immediately.
Nutrition Facts : Calories 593.1, Fat 34.9, SaturatedFat 15.4, Cholesterol 149.9, Sodium 933.5, Carbohydrate 17.2, Fiber 1, Sugar 2.2, Protein 46.5
CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH
This chicken dish has a beautiful presentation and great flavour. Highly recommended for your next 'company' brunch or dinner.
Provided by evelynathens
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
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.
ACE'S FONTINA CHICKEN WITH PROSCIUTTO
Make and share this Ace's Fontina Chicken With Prosciutto recipe from Food.com.
Provided by Adam from CT
Categories Chicken Breast
Time 35m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken between 2 sheets of plastic wrap and use mallet to pound chicken to 1/3-inch thickness (sub scallopini if desired). Sprinkle chicken with salt and pepper (I always use kosher and fresh ground). Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides, make sure to shake off excess.
- Melt butter with oil in large skillet over medium-high heat. Add chicken cook 3-4 minutes. Turn chicken over and cook just until almost cooked through, about 2-3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
- Over medium high heat wine and chicken stock to deglaze the pan by scraping up the chicken bits off the bottom for roughly 1 minute Season to taste with salt and pepper. Simmer over meduim heat for 5-7 mins to thicken the sauce. You can always mix 1 tbls of flour and 1 tbls of water together and add it to the sauce if you don't feel it is thick enough.
- While the sauce simmers place 2 prosciutto slices on each piece of chicken and top with 1-2 pieces of cheese (amount will depend on size of cheese slices). Then place the chicken back into the pan with the sauce and sprinkle the sage leaves around the pan. Squeeze the lemon or add the lemon juice to the pan and cover with lid. Simmer the chicken breast with the sauce for 2 mins or until the cheese is melted fully.
- Plate the chicken on and long narrow plate and drizzle the sauce over the chicken pieces and serve with your favorite rice or orzo on the side. Oh yeah -- Enjoy!
Nutrition Facts : Calories 580.8, Fat 35.8, SaturatedFat 15.2, Cholesterol 136.8, Sodium 679.8, Carbohydrate 18.2, Fiber 0.7, Sugar 0.4, Protein 44
PROSCIUTTO-WRAPPED CHICKEN BREAST WITH FONTINA
Prosciutto-Wrapped Chicken Breast with Fontina is an easy, quick (30 minutes!), and delicious chicken dish made with only six ingredients. Stuff the chicken, wrap it prosciutto, sear it in some butter, and make a quick pan sauce. Finish it off in the oven and serve.
Provided by Nicole
Categories Main Course
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 chicken breast with sauce, Calories 476 kcal, Carbohydrate 1 g, Protein 54 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 201 mg, Sodium 449 mg, Sugar 1 g
CHICKEN BREASTS WITH FONTINA AND PROSCIUTTO
Provided by Bon Appétit Test Kitchen
Categories Cheese Chicken Quick & Easy Dinner Fall Winter Family Reunion Prosciutto Party Fontina Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
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.
PROSCIUTTO AND FONTINA STUFFED CHICKEN BREASTS
Hailing from the mountainous Val D'Aosta region of northern Italy, this savory recipe features many of the country's beloved ingredients. Pungent fresh sage and basil join salty prosciutto to perfectly complement full-flavored Fontina cheese. A wonderful meal for a special evening.
Provided by Firebyrd
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Using a sharp knife, cut a deep horizontal slit into each chicken breast to butterfly it. Open each breast so that the chicken lies flat, then cover with plastic wrap and pound with a meat mallet until chicken is 1/2-inch thick. Arrange prosciutto in four piles on a clean surface. Place a slice of cheese in the center of each pile and bring the ends of the prosciutto up around the cheese to create a packet. Lay a prosciutto packet on half of a flattened chicken breast and top with a basil leaf. Fold the other half of the breast over the prosciutto and basil and press down firmly. Repeat with remaining prosciutto packets, chicken, and basil. Transfer flour to a wide, shallow dish and set aside. Season chicken all over with salt and pepper, then dredge each piece in flour, shaking off any excess. Set aside. Heat oil and butter together in a large skillet over medium high heat. Add sage leaves and cook until crisp. Using a slotted spoon, transfer sage to a paper towel-lined plate and set aside. Add chicken to skillet, skin side down, and cook until cooked through and golden brown, about 5 minutes per side. Check for doneness by piercing the thickest part with the tip of a paring knife. If juices are still pink, lower heat and continue to cook another few minutes. Transfer to a warm plate and tent with foil. Deglaze the pan by pouring the wine into it while the pan is still hot. Scrape up the cooked bits and warm until the wine sauce is heated through. Pour over cooked chicken breasts and garnish with fried sage leaves.
Nutrition Facts : Calories 263 calories, Fat 9.89691328070534 g, Carbohydrate 38.0409276736009 g, Cholesterol 28.0088479127905 mg, Fiber 0.0848000012636185 g, Protein 5.57627698409271 g, SaturatedFat 4.29921735478146 g, ServingSize 1 1 Serving (132g), Sodium 360.432088372086 mg, Sugar 37.9561276723373 g, TransFat 0.705894672714185 g
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PROSCIUTTO AND FONTINA-STUFFED CHICKEN BREASTS RECIPE ...
From myrecipes.com
4/5 (19)Calories 381 per servingServings 4
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan; sauté 2 minutes or until browned. Add rosemary and garlic to pan; sauté 1 minute. Spoon prosciutto mixture into a bowl; cool to room temperature. Stir in fontina cheese; set aside.
- Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons prosciutto mixture into each pocket; press lightly to flatten. Sprinkle chicken evenly with pepper.
- Place crackers in a food processor; process 2 minutes or until finely ground. Place cracker crumbs in a shallow dish. Place flour in another shallow dish. Combine egg whites and mustard in another shallow dish, stirring mixture with a whisk.
- Working with one chicken breast half at a time, dredge chicken in flour, shaking off excess. Dip chicken into egg white mixture, allowing excess to drip off. Coat chicken completely with cracker crumbs. Set aside. Repeat procedure with remaining chicken, flour, egg white mixture, and cracker crumbs.
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CHICKEN BREASTS WITH FONTINA AND PROSCIUTTO RECIPE | BON ...
From bonappetit.com
4.2/5 (5)Total Time 40 minsServings 4
- 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.
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From maricruzavalos.com
5/5 (4)Total Time 15 minsCategory Main DishCalories 888 per serving
- Lightly season the chicken slices with salt and pepper. Dredge each slice in flour and shake off any excess.
- Heat the olive oil in a frying pan over medium heat, add the butter and as soon as it melts add the chicken in a single layer. Fry until golden in both sides -about 2 minutes per side-.
- Pour in the wine and shake the pan to loosen any brown bits from the bottom. Let the alcohol evaporate -about 3 minutes- and if you see the sauce gets too thick, add 2-3 tablespoons of water.
- Add the prosciutto on the chicken slices and then top with the cheese. Low the heat to the minimun and cover the pan. Let it cook for about 2 minutes or just until the cheese has completely melted.
CHICKEN FONTINA | CHICKEN BREASTS RECIPE | NO RECIPE REQUIRED
From noreciperequired.com
4.8/5 (4)Category Date NightCuisine ItalianTotal Time 50 mins
- Really…is there anything you can’t do with chicken? Know some key cooking techniques and you can make a great chicken recipe with just about anything. Here, along with a couple boneless chicken breasts, I happen to have some fontina cheese, a tomota and a zucchini laying around, along with some hunger, and about 30 minutes later a recipe for Chicken Fontina was born. Fontina is a great cheese to cook with. It melts really well, and has a subtle nutty flavor that goes great with a ton of ingredients. Here I use it to top some seared chicken, served with a light sauce, over some angle hair pasta. The recipe is flavorful, pretty quick and easy and super satisfying. Hope you enjoy it! Recipe Overview and Keys to SuccessTo make the best Chicken Fontina, just follow these few simple steps:
- Chicken recipes like this one, required you to do a quick sear on both sides of the chicken, on the stove top, and then move the chicken into the oven. Because you are cooking twice, it’s possible to dry out the chicken, so make sure to use high heat to sear…that will leave the center undercooked until you put it into the oven, to finish cooking with all the other ingredients. The vegetables in this dish carry a lot of the flavor, so use fresh, quality ones. I use tomato and zucchini, but they aren’t up to par in your market, use something else…they can easily we swapped out. You should make sure to not overcook them…or they’ll just get mushy and get lost in the dish. As with any pasta recipe, make sure to start tasting the pasta about a minute before the package suggests it will be cooked, and remove it from the water right when it’s al dente, and then finish it in the sauce
- 2 chicken breasts Fontina cheese – enough to cover the breasts ~12 cherry tomato halved 1 zucchini chopped 2 garlic cloves minced 1 large shallot minced ¼ cup white wine ¼ cup chicken stock 1 tablespoon basil ¼ cup parmesan cheese ¼ lbs angel hair pasta
CHICKEN VALDOSTANA | ORSARA RECIPES
From orsararecipes.net
4.3/5 (12)Total Time 25 minsCategory Main Course
- Begin by covering the bottom of a plate with flour. Season with salt and black pepper. Cut the chicken breasts lengthwise to create four thin chicken cutlets. Season on each side with salt and black pepper. Dredge the seasoned chicken cutlets in the flour and set aside.
- Add a large drizzle of olive oil and one tablespoon of butter to a large frying pan. Once the butter has melted, lower the heat to medium low and add in the chicken cutlets. Fry for about five minutes on each side or until golden brown on each side. Remove the chicken cutlets from the pan and set aside on a clean dish.
- In the same frying pan, add the remaining butter and two tablespoons of flour. Mix with a silicone whisk until fully combined. Reduce to low heat and pour in the white wine. Whisk together until it has thickened.
- Pour in the chicken stock and whisk together until fully mixed. Place the chicken cutlets back into the frying pan. Let simmer for two minutes.
STUFFED CHICKEN BREASTS WITH PROSCIUTTO, BASIL, & CHEESE ...
From tamingofthespoon.com
Cuisine AmericanCategory DinnerServings 4Total Time 40 mins
- Working with 1 breast at a time, butterfly breast half by laying it flat on a cutting board. Holding a sharp knife parallel to the work surface and beginning on a long side, cut breast almost in half horizontally but without cutting all the way through, then open it like a book. Repeat for all the chicken breasts.
- Stuff chicken breasts. For each breast, spread 1 teaspoon of Dijon mustard. Then lay one slice of prosciutto on one half of the butterflied chicken, tearing prosciutto as necessary to fit. Top with 2 basil leaves and then one slice of cheese, tearing cheese as necessary to fit.
- Fold chicken breasts. Fold each chicken breast closed, tucking in filling as necessary, and season with salt and pepper. Set aside.
- Put the flour in a pie dish or shallow bowl. Put the eggs in another dish and lightly beat. Combine the panko breadcrumbs and Parmesan cheese in a third dish.
CHICKEN STUFFED WITH FONTINA, PROSCIUTTO AND ... - FOOD & …
From foodandwine.com
4/5 Total Time 25 minsServings 4
- Using a knife, cut into the side of each chicken breast half to create a pocket; do not cut all the way through. Season the pockets with salt and pepper and stuff them with the Fontina, prosciutto and basil leaves. Close the chicken pockets, tucking in any filling. Pound with a meat pounder to flatten slightly.
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5/5 (23)Total Time 20 minsCategory Dinner, Main DishCalories 502 per serving
- Place 1 chicken breast between 2 sheets of plastic wrap or parchment paper and use a meat mallet or a frying pan to gently pound it to an even thickness, about 1/2 inch.
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