ACE'S FONTINA CHICKEN WITH PROSCIUTTO
Make and share this Ace's Fontina Chicken With Prosciutto recipe from Food.com.
Provided by Adam from CT
Categories Chicken Breast
Time 35m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken between 2 sheets of plastic wrap and use mallet to pound chicken to 1/3-inch thickness (sub scallopini if desired). Sprinkle chicken with salt and pepper (I always use kosher and fresh ground). Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides, make sure to shake off excess.
- Melt butter with oil in large skillet over medium-high heat. Add chicken cook 3-4 minutes. Turn chicken over and cook just until almost cooked through, about 2-3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
- Over medium high heat wine and chicken stock to deglaze the pan by scraping up the chicken bits off the bottom for roughly 1 minute Season to taste with salt and pepper. Simmer over meduim heat for 5-7 mins to thicken the sauce. You can always mix 1 tbls of flour and 1 tbls of water together and add it to the sauce if you don't feel it is thick enough.
- While the sauce simmers place 2 prosciutto slices on each piece of chicken and top with 1-2 pieces of cheese (amount will depend on size of cheese slices). Then place the chicken back into the pan with the sauce and sprinkle the sage leaves around the pan. Squeeze the lemon or add the lemon juice to the pan and cover with lid. Simmer the chicken breast with the sauce for 2 mins or until the cheese is melted fully.
- Plate the chicken on and long narrow plate and drizzle the sauce over the chicken pieces and serve with your favorite rice or orzo on the side. Oh yeah -- Enjoy!
Nutrition Facts : Calories 580.8, Fat 35.8, SaturatedFat 15.2, Cholesterol 136.8, Sodium 679.8, Carbohydrate 18.2, Fiber 0.7, Sugar 0.4, Protein 44
CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA
This dish is absolute restaurant quality. After the chicken is rolled and cooked in the butter, it can be refrigerated overnight or frozen for one month prior to baking. It is great recipe for entertaining. This receipt comes from the "Diva of Do-Ahead" (note that the prep time allows for 1 hour refrigeration)
Provided by Lola62
Categories Chicken
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Lay the chicken between sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound to uniform thickness of about 1/2 inch. Season evenly on both sides with salt and pepper.
- Place a breast half cut side up on cutting board. Lay a slice of prosciutto on top, cutting it to fit and reserving any prosciutto trimmings.
- Lay a slice of fontina on top of prosciutto, cutting it to fit as well.
- Roll up chicken, tucking in the sides and forming a neat package. Use a toothpick to secure the bottom if needed. Place the chicken seam side down on a plate and repeat until all chicken is rolled.
- Combine half of the melted butter, garlic and parsley in a shallow dish. In another dish, combine bread crumbs and parmesan cheese.
- Dip each stuffed breast half into the butter, then roll in the crumbs, coating it evenly.
- At this point, cover and refrigerate at least one hour or overnight.
- Preheat oven to 350. Thinly slice any leftover pieces of proscuitto and combine with remaining 1/4 cup of melted butter with the oil in a large skillet over medium-high heat.
- Cook the prosciutto until crisp and reserve for a garnish.
- Cook the chicken in the melted butter until golden brown on each side.
- Arrange the chicken in a single layer in a baking dish, until heated through, 15 - 20 minutes.
- Meanwhile, pour the wine and broth into the skillett, bring to a boil and reduce the mixture to about 1/2 cup, scraping all of the browned bits off the bottom of the pan.
- When the chicken is done, remove from the oven and cover with tin foil for 5 minutes. Pour the sauce over the top or serve it on the side.
- garnish with the crispy prosciutto.
- serve immediately.
Nutrition Facts : Calories 593.1, Fat 34.9, SaturatedFat 15.4, Cholesterol 149.9, Sodium 933.5, Carbohydrate 17.2, Fiber 1, Sugar 2.2, Protein 46.5
CHICKEN BREAST WITH PROSCIUTTO AND FONTINA CHEESE
I viewed the making of this chicken dish on Lidia's Italian Kitchen. It turned out as delicious as it looked and it's easy to make. It's a little time consuming, but well worth the wait. The fontina and proscuitto parma can be found in any supermarket or Italian specialty store. You will need an oven-safe 9 inch skillet.
Provided by ChefSully
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- With a mallet, gently pound each chicken breast between waxed paper.
- The breasts should be one inch thick.
- Preheat oven to 350 degrees.
- Place one slice of proscuitto on top of each chicken breast.
- With the back of your knife, tap the proscuitto lightly on the chicken breast.
- This will make the proscuitto adhere to the chicken.
- Preheat your 9" skillet with the oil until it becomes hot, not smokey.
- Turn heat to medium/high.
- Lay each piece of chicken, proscuitto side down, into the oiled pan.
- Turn the heat down to medium.
- Let it be.
- Moving the chicken around will cause it to become tough.
- Cook for 3- 4 minutes or until golden brown on one side.
- Gently turn the chicken pieces over and continue to cook.
- While the chicken is browning, add the tomato sauce to the pan.
- Continue to cook the chicken in the tomato sauce for another 3- 4 minutes.
- Sprinkle the flour into the tomato sauce.
- The sauce will begin to thicken.
- Once this side is golden brown, lay one slice of fontina cheese on top of each chicken breast.
- Place the skillet into the preheated oven and cook for another 15 minutes.
- Remove from oven, plate and serve with pasta, rice or lentils.
- Serve with crusty Italian bread.
Nutrition Facts : Calories 459.2, Fat 31.2, SaturatedFat 10.5, Cholesterol 125.3, Sodium 515.2, Carbohydrate 5.2, Fiber 0.6, Sugar 2.1, Protein 38.2
More about "aces fontina chicken with prosciutto recipes"
PROSCIUTTO-WRAPPED CHICKEN BREAST WITH FONTINA
From cookingforkeeps.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 476 per serving
- Take a small pairing knife and cut a 1/2-inch slit at top of the thickest part of the chicken breast. Use your knife to cut an opening in the middle of the chicken without cutting through to the side. You want to be able to slide a 1/4-inch piece of fontina into the slit.
- Cut the fontina into 1/4-inch pieces. Stuff the fontina into the pocket of the chicken breast. If needed, put a toothpick in the chicken to secure. (If you made a small enough pocket, you may not need any toothpicks.)
- Season each chicken breast on both sides with salt and pepper. Wrap each chicken breast with two slices of prosciutto. (You want the prosciutto ends to be on the bottom of the less smooth side of the chicken breast.)
CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA | PAULA DEEN
From pauladeen.com
5/5 (3)Estimated Reading Time 1 min
FONTINA & PROSCIUTTO STUFFED CHICKEN WITH SPRING …
From eatingwell.com
5/5 (1)Total Time 35 minsServings 4Calories 340 per serving
PROSCIUTTO & FONTINA TOPPED ITALIAN PORK CHOPS - PLAIN CHICKEN
From plainchicken.com
MELISSA STURGIS ON TWITTER: "RT @CARRIESEXPKTCHN: POLLO ROSA …
From twitter.com
SIMPLYBOTANICAL (SB) ON TWITTER: "RT @CARRIESEXPKTCHN: POLLO ROSA …
From twitter.com
CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA - COOKSRECIPES
From cooksrecipes.com
RECIPE: PROSCIUTTO AND FONTINA STUFFED CHICKEN BREASTS
From wholefoodsmarket.com
CARRIESEXPKTCHN ON TWITTER: "POLLO ROSA MARIA CARRABBA'S COPYCAT …
From twitter.com
CHICKEN STUFFED WITH FONTINA, PROSCIUTTO AND BASIL
From delish.com
CHICKEN PROSCIUTTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PROSCIUTTO AND FONTINA-STUFFED CHICKEN BREASTS RECIPE
From myrecipes.com
CHICKEN SORRENTINO {STEP BY STEP} - MARCELLINA IN CUCINA
From marcellinaincucina.com
CHICKEN SORRENTINO RECIPE WITH EGGPLANT AND …
From sipandfeast.com
PROSCIUTTO & FONTINA CHICKEN WITH A LEMON MUSHROOM …
From seededatthetable.com
PROSCIUTTO AND FONTINA STUFFED CHICKEN BREASTS - BIGOVEN
From bigoven.com
FONTINA AND PROSCIUTTO BAKED ZITI RECIPE - TODAY
From today.com
CHICKEN WITH PROSCIUTTO AND FONTINA - WEEKEND WAFFLER
From weekendwaffler.com
PROSCIUTTO-WRAPPED CHICKEN WITH ASPARAGUS – LEITE'S CULINARIA
From leitesculinaria.com
GAMING1NETWORKS ON TWITTER: "RT @CARRIESEXPKTCHN: POLLO ROSA …
From twitter.com
CHICKEN WITH PROSCIUTTO AND FONTINA CHEESE ON THE GRILL
From grillingcompanion.com
You'll also love