Prosciutto and Fontina-Stuffed Chicken Breasts

Ingredients

• 1 ounce chopped prosciutto
• Cooking spray
• 2 large egg whites
• 1 tablespoon Dijon mustard
• 2 tablespoons canola oil
• ½ cup all-purpose flour
• 42 saltine crackers (about 1 sleeve)
• + 5 more ingredients
• • ¼ teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ cup (1 ounce) shredded fontina cheese
  • 2 garlic cloves, minced
  • 1 ½ teaspoons minced fresh rosemary

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan; sauté 2 minutes or until browned. Add rosemary and garlic to pan; sauté 1 minute. Spoon prosciutto mixture into a bowl; cool to room temperature. Stir in fontina cheese; set aside. 2. Cut a...

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