Prosciutto and Fontina–Stuffed Chicken Breasts with Mushroom Sauce
These classic prosciutto and Fontina–stuffed chicken breasts are served with an easy white wine and mushroom sauce.
- 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
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.
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