Fontina and Prosciutto Chicken

Here is the first recipe from the Italian cookbook that I found in a thrift store a week ago. When my husband described this dish to his dad, who served a two year mission in Sicily, my father-in-law described it as "The Italian version of Chicken Cordon Bleu." I think that description was pretty accurate, and I have to say, I like the Italian version! Stuffed with prosciutto and topped with melted fontina cheese, what's not to love?

These are a little bit "fancier" ingredients than I usually cook with, but they really were not that expensive or hard to find. The 2 slices of prosciutto were less than a dollar at the deli counter in the grocery store. I did have to hit Sunflower Market to find the fontina (about $6 for 8 oz, although you only need a few slices for this dish), I am sure you could also find it at Whole Foods or any other market with a selection of fine cheeses. Alternately you could substitute Swiss or Gruyere.

I only made 2 chicken breasts so that is what is pictured, but this recipe is for 4 breasts and serves 4 people. This recipe is adapted from The Italian Cooking Encyclopedia.

printable recipes

Fontina and Prosciutto Chicken

2 thin slices of prosciutto
4 thin slices of Fontina cheese
4 chicken breasts
4 sprigs of fresh basil
2 Tbsp olive oil
1 Tbsp butter
1/2 cup dry white wine (or chicken broth)
salt and freshly ground black pepper
tender young salad greens, to serve

Preheat the oven to 400F. Cut the prosciutto slices in half and roll each half around a sprig of basil.

Cut a slit lengthwise in each chicken breast and stuff with the rolled prosciutto and basil.

Heat the oil and butter in an oven proof skillet over medium heat until foaming.

Place the chicken breasts into the skillet and sear for 1-2 minutes on each side, until golden.

Remove the chicken to a plate, and pour in the wine or chicken broth, stirring until sizzling.

Place the chicken breasts back in the skillet and spoon the sauce over them.

Season with salt and pepper.

Place slices of fontina cheese on top of the chicken.

Bake for 20 minutes at 400F, or until chicken is tender and cooked through. Serve on top of the fresh greens.