Prosciutto and Fontina-Stuffed Chicken Breasts

Prosciutto and Fontina-Stuffed Chicken Breasts
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly ground black pepper
  • 1 ounce chopped prosciutto
  • 1 ounce chopped prosciutto
  • Cooking spray
  • Cooking spray
  • 2 large egg whites
  • + 17 more ingredients
    • 2 large egg whites
    • 42 saltine crackers (about 1 sleeve)
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 42 saltine crackers (about 1 sleeve)
    • ¼ cup (1 ounce) shredded fontina cheese
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 tablespoon Dijon mustard
    • ¼ cup (1 ounce) shredded fontina cheese
    • 1 tablespoon Dijon mustard
    • 2 tablespoons canola oil
    • 2 tablespoons canola oil
    • ½ cup all-purpose flour
    • ½ cup all-purpose flour
    • 2 garlic cloves, minced
    • 2 garlic cloves, minced
    • 1 ½ teaspoons minced fresh rosemary
    • 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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Comments

Variations on Prosciutto and Fontina-Stuffed Chicken Breasts

  • Prosciutto & Fontina-Stuffed Chicken Breasts
    • 2 Tbs. Dijon mustard
    • 3/4 cup unbleached all-purpose flour
    • Kosher salt and freshly ground black pepper
    • 4 thin slices prosciutto (2 to 3 oz.)
    • +5 other ingredients


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