Chicken stuffed with prosciutto and fontina

Chicken stuffed with prosciutto and fontina
  • 2 boneless, skinless chicken breast halves
  • 1 (110g) piece imported Italian fontina cheese
  • 2 slices imported prosciutto
  • 60g unsalted butter
  • 1 tbsp extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 75g sliced portobello mushrooms
  • 120ml dry white wine
  • 3 sprigs fresh rosemary
  • 1 bunch baby rocket
  • 1/2 fresh lemon, juiced
1) Place each piece of chicken between two sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin. Trim the rind from the cheese and cut it into two thick sticks.

2) Wrap each stick with a slice of prosciutto and place in the centre of each flattened chicken breast. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine. Season the rolls with salt and pepper.

3) Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. Quickly brown the chicken rolls over medium-high heat, reduce the heat to low and scatter the mushrooms into the pan, sprinkle with wine and rosemary. Cook, turning the chicken rolls frequently, 10-15 minutes.

4) When the first bit of cheese begins to seep out, the chicken is done. Remove it from the pan to a cutting board at once. Cut each of the rolls at an angle into six slices. Cover to keep warm. Reheat the pan juices, swirl in the remaining butter and season, to taste, with salt and pepper.

To serve, arrange the chicken and mushrooms on a bed of rocket leaves tossed with olive oil and seasoned with salt and pepper. Warm the pan juices and strain them over the chicken.

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