Chicken Stuffed with Prosciutto and Fontina

Name: Chicken Stuffed with Prosciutto and Fontina
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch baby arugula; 118 milliliters dry white wine; 113 grams imported Italian fontina cheese; 3 sprigs fresh rosemary; 1 fresh lemon, juiced; 1 Tbsp extra-virgin olive oil; 237 milliliters sliced portobello mushrooms; 2 slices imported prosciutto; 4 servings Salt and freshly ground black pepper; 2 boneless, skinless chicken breast halves; 4 Tbsps unsalted butter

Chicken Stuffed with Prosciutto and Fontina might be just the side dish you are searching for. This gluten free and primal recipe serves 4. One serving contains 360 calories, 21g of protein, and 27g of fat. Head to the store and pick up rosemary, juice of lemon, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin. Trim the rind from the cheese and cut it into 2 thick sticks.

Ingredients you will need

Whole Chicken

Cheese

Beef

Equipment you will use

Rolling Pin

Knife

Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast.

Ingredients you will need

Chicken Breast

Prosciutto

Wrap

Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine. Season the rolls with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Breast

Prosciutto

Sausage

Cheese

Roll

Equipment you will use

Kitchen Twine

Toothpicks

Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter the mushrooms into the pan, sprinkle with wine and rosemary. Cook, turning the chicken rolls frequently, 10 to 15 minutes.

Ingredients you will need

Mushrooms

Olive Oil

Rosemary

Whole Chicken

Butter

Roll

Wine

Equipment you will use

Frying Pan

When the first bit of cheese begins to seep out, the chicken is done.

Ingredients you will need

Whole Chicken

Cheese

Remove it from the pan to a cutting board at once.

Equipment you will use

Cutting Board

Frying Pan

Cut each of the rolls at an angle into 6 slices. Cover to keep warm. Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Roll

Equipment you will use

Frying Pan

To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper. Warm the pan juices and strain them over the chicken.

Ingredients you will need

Salt And Pepper

Arugula