Prosciutto-Wrapped Chicken Breast with Fontina
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
4 people
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Calories
476 kcal
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Course
Main Course
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Cuisine
American
Prosciutto-Wrapped Chicken Breast with Fontina
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Prosciutto-Wrapped Chicken Breast with Fontina is an easy, quick (30 minutes!), and delicious chicken dish made with only six ingredients. Stuff the chicken, wrap it prosciutto, sear it in some butter, and make a quick pan sauce. Finish it off in the oven and serve.
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Ingredients
- 4 medium chicken breasts``
- 3 oz fontina cheese
- 8 thin slices prosciutto
- 1/4 cup unsalted butter, divided
- 1/2 cup dry white wine
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350 degrees.
- 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.)
- Heat a large skillet to a medium heat. Add 2 tablespoons of butter. Once the butter has melted and started to foam, swirl the pan to evenly distribute the butter. Add the chicken breast, smooth-side up. Sear until golden brown and prosciutto is crisp, about 3-4 minutes. The chicken should release easily when it's brown. Flip and repeat on the other side. Remove chicken from the pan and set aside.
- Add remaining butter to the pan. Turn the heat up to medium-high and once the butter melts, swirl the pan until the butter begins to brown. Once the butter turns a deep brown and smells nutty, remove from the heat and add white wine. (It will spit and splatter, be careful.) Use a woooden spoon to scrape up all the brown bits at the bottom of the pan. Reduce wine by half over a medium heat. Add lemon juice, stir to combine. Add the chicken breasts back to the pan, smooth/pretty side up. Place in the oven until cooked through, another 12-15 minutes until it reaches 165 degrees.
- Spoon sauce over chicken. (If some of the cheese has come out, that's ok!, just transfer it to the plate along with the chicken.) Serve with mashed potatoes, crusty bread, or rice.
Nutrition Information
Show Details
Serving
1chicken breast with sauce
Calories
476kcal
(24%)
Carbohydrates
1g
(0%)
Protein
54g
(108%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Cholesterol
201mg
(67%)
Sodium
449mg
(19%)
Potassium
871mg
(25%)
Sugar
1g
(2%)
Vitamin A
616IU
(12%)
Vitamin C
4mg
(4%)
Calcium
134mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1chicken breast with sauce | |
| Calories | 476kcal | 24% |
| Carbohydrates | 1g | 0% |
| Protein | 54g | 108% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 201mg | 67% |
| Sodium | 449mg | 19% |
| Potassium | 871mg | 19% |
| Sugar | 1g | 2% |
| Vitamin A | 616IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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