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.
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.
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.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
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Baking boneless, skinless chicken breasts often results in a bland, dried-out dinner. But with a few quick tricks and our simple Crispy Baked Chicken Breasts recipe, the CHOW Test Kitchen's Amy Wisniewski shows you how to get juicy, flavorful meat every time.