Prosciutto & Fontina-Stuffed Chicken Breasts

Prosciutto & Fontina-Stuffed Chicken Breasts
Photo by Scott Phillips


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

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


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