Chicken Stuffed with Prosciutto
and Fontina
4 boneless, skinless chicken breast halves
about 4 ounces fontina (or Swiss) cheese, cut into 4 sticks
4 slices prosciutto (or thinly sliced cooked ham)
2 tablespoons butter
6 ounces mushrooms, stems removed
1/2 cup dry white wine
3 sprigs fresh rosemary
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil (optional)
1 pound fettucine, cooked al dente and tossed with 2 tablespoons
butter
- Place each chicken breast between sheets
of plastic wrap or waxed paper and pound thin with a kitchen
mallet or the flat side of a large knife.
- Wrap each cheese stick with a slice of
prosciutto and place in the center of each flattened chicken
breast half. Wrap the chicken breast around the prosciutto and
cheese, then wrap tightly in plastic wrap and refrigerate for
at least 1 hour or overnight.
- Heat 2 tablespoons of the butter in a
heavy skillet. Remove the plastic wrap from the chicken rolls
and quickly brown them over medium-high heat, reduce the heat
to low, and add the mushrooms in the pan, stirring to coat the
mushrooms with the pan juice. Add the wine and rosemary in the
pan. Cook the chicken rolls, turning frequently, about 15 to
20 minutes. Remove from the pan to a cutting board. Keep warm
- Reheat the mushrooms and pan juices and
season to taste with salt and pepper.
- Cut each of the rolls at an angle into
3 to 4 slices.
- To plate, arrange each sliced chicken
roll on a bed of hot buttered fettuccine. Divide the mushrooms
and the pan juices over each serving.
Makes 4 servings.
