Prosciutto and Fontina–Stuffed Chicken Breasts with Mushroom Sauce

Prosciutto and Fontina–Stuffed Chicken Breasts with Mushroom Sauce

Ingredients (12)

  • 4 boneless chicken breast halves with skin (each about 8 ounces), pounded to an even 1/2-inch thickness
  • Kosher salt
  • Freshly ground black pepper
  • 4 large, thin slices prosciutto
  • 4 to 6 ounces Fontina cheese, cut into thin slices
  • 2 tablespoons olive oil
  • 6 tablespoonsunsalted butter
  • 1 shallot, finely chopped
  • 1 pound sliced cremini or wild mushrooms
  • 2 teaspoons chopped fresh thyme leaves
  • 1 cup chicken broth
  • 1/2 cup dry white wine
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These classic prosciutto and Fontina–stuffed chicken breasts are served with an easy white wine and mushroom sauce.

Tips for Chicken and Pork


  1. 1Season the chicken breasts with salt and pepper. Lie the breasts boned side up on a work surface. Top with the prosciutto and Fontina, folding it to fit evenly on each chicken breast half and leaving a border around the entire breast. Roll the breasts lengthwise to enclose the filling and tie tightly with kitchen string in 4 to 5 places to secure the chicken.
  2. 2Preheat the oven to 400°F. In a large, heavy, ovenproof frying pan, warm the olive oil and 2 tablespoons of butter over medium-high heat. Add the rolled chicken breasts and pan-sear, turning often, until browned all over, about 8 minutes. Drain off all but about 2 tablespoons of the fat. Transfer to the oven to finish cooking, about 10 minutes; the chicken should read 165°F at the center when tested with a meat thermometer. Set aside to rest for about 10 minutes while you make the sauce.
  3. 3In a frying pan, melt 2 tablespoons of the butter. Sauté the shallot, mushrooms, thyme, and a pinch of salt, stirring, until the mushrooms are tender, about 5 minutes. Stir in the chicken broth and white wine and simmer until the sauce thickens slightly, about 10 minutes. Stir in the remaining 1 tablespoon of butter. Remove the thyme stems. Serve the chicken with the sauce.
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