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
CHEESE & PROSCIUTTO-STUFFED CHICKEN
Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.
Nutrition Facts : Calories 757 calories, Fat 55g fat (27g saturated fat), Cholesterol 307mg cholesterol, Sodium 1111mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 50g protein.
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 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.
CHICKEN VALDOSTANO
Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!
Provided by Jen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 396.3 calories, Carbohydrate 4.8 g, Cholesterol 127.5 mg, Fat 23.7 g, Fiber 0.5 g, Protein 34.5 g, SaturatedFat 12.8 g, Sodium 705.5 mg, Sugar 1.4 g
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.
FONTINA ROLLED CHICKEN
Good food has a way of transporting you to faraway places. My chicken with fontina and cream cheese is like a blissful trip to Italy. -Tammy Rex, New Tripoli, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 561 calories, Fat 32g fat (14g saturated fat), Cholesterol 213mg cholesterol, Sodium 962mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.
More about "chicken stuffed with prosciutto and fontina food"
CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory Main-Course, LunchServings 4
CHICKEN STUFFED WITH FONTINA, PROSCIUTTO AND BASIL - DELISH
From delish.com
PROSCIUTTO-WRAPPED CHICKEN BREAST WITH FONTINA
From cookingforkeeps.com
CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA | PAULA DEEN
From pauladeen.com
Servings 4Total Time 15 minsEstimated Reading Time 1 min
FONTINA & PROSCIUTTO STUFFED CHICKEN WITH SPRING …
From eatingwell.com
5/5 (1)Total Time 35 minsCategory Healthy Stuffed Chicken Breast RecipesCalories 340 per serving
CHICKEN STUFFED WITH FONTINA AND SAGE AND WRAPPED WITH …
From aninspiredkitchen.com
CHICKEN STUFFED WITH FONTINA AND SAGE AND WRAPPED WITH …
From aninspiredkitchen.com
PROSCIUTTO WRAPPED PESTO STUFFED CHICKEN THIGHS
From noshinandnumnums.com
VENETIAN CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA
From lifeinitaly.com
FONTINA & PROSCIUTTO STUFFED CHICKEN WITH SPRING VEGETABLES
From pinterest.com
CREAMY CHICKEN AND PROSCIUTTO STUFFED SHELLS
From everybodylovesitalian.com
CHICKEN PANINI WITH SPINACH AND PESTO RECIPE - FOOD & WINE
From foodandwine.com
CHICKEN STUFFED WITH PESTO, HAM, AND FONTINA CHEESE
From andiemitchell.com
CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA - PLAIN.RECIPES
From plain.recipes
PROSCIUTTO AND MOZZARELLA STUFFED CHICKEN
From sweetsavoryandsteph.com
GRILLED LEMON CHICKEN STUFFED WITH PROSCIUTTO & FONTINA SERVED WITH
From galavante.com
RECIPE: PROSCIUTTO AND FONTINA STUFFED CHICKEN BREASTS
From wholefoodsmarket.com
FONTINA AND PROSCIUTTO STUFFED CHICKEN : FOOD
From reddit.com
POLLO ALLA VALDOSTANA (CHICKEN WITH PROSCIUTTO AND FONTINA CHEESE)
From greatist.com
STUFFED CHICKEN WITH PROSCIUTTO - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA - GLUTEN FREE RECIPES
From fooddiez.com
CHICKEN STUFFED WITH PROSCIUTTO, SPINACH AND BOURSIN RECIPE
From foodandwine.com
CHEESE STUFFED CHICKEN BREAST (WITH PROSCIUTTO) | JULIE BLANNER
From julieblanner.com
CHICKEN BREASTS WITH FONTINA AND PROSCIUTTO - BON APPéTIT
From bonappetit.com
PROSCIUTTO STUFFED CHICKEN RECIPE - RECIPES.NET
From recipes.net
PROSCIUTTO-STUFFED CHICKEN BREAST - STEVEN AND CHRIS - CBC.CA
From cbc.ca
PROSCIUTTO-STUFFED CHICKEN RECIPE WITH SPINACH & CHEESE
From redmeatlover.com
PROSCIUTTO AND FONTINA STUFFED CHICKEN BREASTS - BIGOVEN.COM
From bigoven.com
CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA
From cooksrecipes.com
PROSCIUTTO AND FONTINA-STUFFED CHICKEN BREASTS RECIPE
From myrecipes.com
CHICKEN WITH PROSCIUTTO AND CHEESE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
R/FOOD - CHICKEN BREAST STUFFED WITH PROSCIUTTO AND FONTINA ...
From reddit.com
CHICKEN BLIMP WITH PROSCIUTTO AND FONTINA
From foodcooke.com
PROSCIUTTO AND FONTINA STUFFED CHICKEN BREASTS - EAT IT AND LIKE IT
From eatitandlikeit.com
CHICKEN BREASTS STUFFED WITH FONTINA AND PROSCUITTO - GOOGLE
From sites.google.com
CHICKEN THIGH ROLLATINI WITH PROSCIUTTO AND FONTINA CHEESE, …
From luciatramonte.com
CHICKEN STUFFED WITH FONTINA, PROSCIUTTO AND BASIL
From fooddiez.com
PROSCIUTTO AND FONTINA–STUFFED CHICKEN BREASTS WITH ... - GREATIST
From greatist.com
CRISPY PROSCIUTTO-WRAPPED CHICKEN STUFFED WITH FONTINA AND BASIL …
From partiesthatcook.com
CHICKEN STUFFED WITH FONTINA, PROSCIUTTO & BASIL RECIPE
From myrecipes.com
PROSCIUTTO ASPARAGUS STUFFED CHICKEN - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love