Prosciutto & Fontina-Stuffed Chicken Breasts

Ingredients

• 2 Tbs. Dijon mustard
• 1-½ cups fresh breadcrumbs
• ²/₃ cup olive oil
• 4 large boneless, skinless chicken breast halves (8 to 9 oz. each)
• 1 cup lightly packed grated Fontina (3 oz.)
• 4 thin slices prosciutto (2 to 3 oz.)
• Kosher salt and freshly ground black pepper
• + 3 more ingredients
• • ¾ cup unbleached all-purpose flour
  • 2 large eggs
  • 4 tsp. dried sage leaves

If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry. Make a pocket on the thicker side of each breast. Using a sharp boning or utility knife, cut into the breast about 1/2 inch from one end. Create a pocket, slicing to within about 1/4 inch of the other sid...

View full recipe at Fine Cooking