Cordon bleu is perhaps the best-known way to stuff a boneless chicken breast, but don't neglect this alternative, which uses prosciutto and Fontina. A sauce anchored with white wine and fresh mushrooms adds sophistication and earthiness all at once. If you can find wild mushrooms to use, all the better.
These classic prosciutto and Fontina–stuffed chicken breasts are served with an easy white wine and mushroo.... Read More
View Recipe
