© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Lola62
Servings: 10 to 12
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)
12 skinless chicken breast halves, with tenders removed
1 teaspoon salt
½ teaspoon fresh ground pepper
¼ pound prosciutto, 12 thin slices
12 slices Fontina cheese, thin slices
½ cup butter
2 garlic cloves, minced
2 tablespoons finely chopped parsley
2 cups breadcrumbs — I like panko
½ cup freshly grated parmesan cheese
½ cup olive oil
1 cup dry white wine
½ cup chicken broth
Lay the chicken between sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound to uniform thickness of about ½ 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°F.
Thinly slice any leftover pieces of proscuitto and combine with remaining ¼ 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 to 20 minutes. Meanwhile, pour the wine and broth into the skillett, bring to a boil and reduce the mixture to about ½ 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, and serve immediately.