Chicken Breasts With Fontina And Prosciutto Recipes

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CHICKEN SALTIMBOCCA

Saltimbocca's name means to "jump in the mouth" with flavor. It is a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There's no sauce. Wilted spinach is the best accompaniment by far. Actually, it fits right in with the current nostalgic trend toward retro Italian-American cooking.

Provided by David Tanis

Categories     dinner, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8



Chicken Saltimbocca image

Steps:

  • Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.
  • Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.
  • Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.
  • Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 405 milligrams, Sugar 0 grams, TransFat 0 grams

1 1/2 pounds boneless skinless chicken breast cut into 4-ounce pieces
Salt and pepper
1 tablespoon chopped sage, plus 24 large sage leaves
2 garlic cloves smashed to a paste
1 pinch red pepper flakes, optional
Olive oil
6 thin slices prosciutto
6 slices fontina cheese (about 4 ounces)

CHICKEN VALDOSTANO

Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!

Provided by Jen

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10



Chicken Valdostano image

Steps:

  • Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
  • Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
  • Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

Nutrition Facts : Calories 396.3 calories, Carbohydrate 4.8 g, Cholesterol 127.5 mg, Fat 23.7 g, Fiber 0.5 g, Protein 34.5 g, SaturatedFat 12.8 g, Sodium 705.5 mg, Sugar 1.4 g

2 tablespoons all-purpose flour
6 skinless, boneless chicken breast halves - pounded thin
¼ cup unsalted butter
10 fresh mushrooms, sliced
¾ cup dry white wine
¾ cup chicken stock
3 tablespoons chopped fresh parsley
1 teaspoon freshly ground white pepper
6 slices thinly sliced prosciutto
6 slices fontina cheese

PROSCIUTTO-WRAPPED CHICKEN KEBABS

Let's face it, boneless, skinless chicken breast can sometimes be bland. These skewers get a major flavor boost from wrapping the chicken in thin slices of prosciutto.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Prosciutto-Wrapped Chicken Kebabs image

Steps:

  • Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, vinegar, rosemary, garlic, red pepper flakes and salt in a large bowl. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Repeat with the remaining cheese, chicken and prosciutto.
  • Thread the chicken bundles onto eight 10-inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until the prosciutto is crisp and the chicken is cooked through, about 10 minutes.

Vegetable oil, for the grill
2 pounds skinless, boneless chicken breasts, cut into 24 pieces (about 1 1/2 inches each)
1 tablespoon extra-virgin olive oil
1 tablespoon white or red wine vinegar
1 teaspoon chopped fresh rosemary
1 clove garlic, grated
1/4 teaspoon red pepper flakes
Pinch of kosher salt
4 ounces Fontina cheese, cut into 24 cubes (about 1/2 inch each)
24 thin slices prosciutto (about 6 ounces)
1 pint grape tomatoes

BLISSFUL ROSEMARY CHICKEN

An elegant and intensely flavorful way to prepare chicken breasts: roll with prosciutto and cheese, skewer with rosemary sprigs, and marinate (or not).

Provided by CHEFSINGLEDAD

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10



Blissful Rosemary Chicken image

Steps:

  • Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
  • In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
  • Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
  • Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.

Nutrition Facts : Calories 448.3 calories, Carbohydrate 3.4 g, Cholesterol 112.7 mg, Fat 29.8 g, Fiber 0.6 g, Protein 35 g, SaturatedFat 9.9 g, Sodium 639.5 mg, Sugar 0.8 g

4 sprigs fresh rosemary
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 slices smoked fontina cheese
4 slices prosciutto
½ cup white wine
½ cup chicken broth
¼ cup olive oil
1 tablespoon freshly ground black pepper
4 cloves garlic, halved
salt to taste

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



Chicken Breast With Prosciutto and Fontina Cheese image

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

6 boneless chicken breasts, with skins on
6 slices Fontina cheese
6 slices prosciutto di Parma
8 ounces tomato sauce (bottled or store bought)
2 tablespoons all-purpose flour
1/4 cup olive oil

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