Prosciutto Fontina Stuffed Chicken Breasts Recipes

Steps:

• Preheat oven to 375 degrees.
• Make deep 1-inch-long cut with knife parallel to cutting board inside of each chicken breast half to form pocket. Combine cheese, bacon and basil in small bowl. Evenly stuff pockets with cheese mixture, then press edges together to seal. Brush chicken with olive oil, then dip in bread crumbs, turning to coat. Arrange chicken on baking sheets. Bake 20 minutes or until chicken is thoroughly cooked.
• Meanwhile, cook spinach, water and garlic in 12-inch nonstick skillet over medium-high heat until spinach is wilted. Stir in Sauce and heat through. To serve, arrange hot fettuccine on serving platter, then top with sauce mixture and chicken. Garnish, if desired, with additional chopped basil.

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.

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.

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.