Monday, October 10, 2011

Chicken Stuffed with Prosciutto and Fontina




As I have mentioned before, one of my favorite things to do on a lazy Saturday morning is to search the internet for new recipes.  I recently came across this one while I was perusing the Food Network's website and knew it had the makings of a fabulous Sunday dinner.   This Sunday we decided to try the new recipe and paired it with mashed potatoes (because, why not) and steamed broccoli (to be healthy of course).  It was a hit!  Even my brother, who claims to not love chicken, said he really liked it!  I realized you may not understand the importance of such a proclamation but I rarely receive those sorts of accolades from my brother unless red meat is involved.  Enjoy!

Chicken Stuffed with Prosciutto and Fontina

2 boneless, skinless chicken breast halves
1 (4-ounce) piece imported Italian fontina cheese
2 slices imported prosciutto
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 cup sliced portobello mushrooms
1/2 cup dry white wine
3 sprigs fresh rosemary
1 bunch baby arugula
1/2 fresh lemon, juiced
  
 Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin. Trim the rind from the cheese and cut it into 2 thick sticks.
 
Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine. Season the rolls with salt and pepper.
 
 
 Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. 
Quickly brown the chickenrolls over medium-high heat, reduce the heat to low, and scatter the mushrooms into the pan, sprinkle with wine and rosemary. 
 
  
Cook, turning the chicken rolls frequently, 10 to 15 minutes.
When the first bit of cheese begins to seep out, the chicken is done. Remove it from the pan to a cutting board at once. 
 
Cut each of the rolls at an angle into 6 slices. Cover to keep warm. Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper.
To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper. 
 
 
Warm the pan juices and strain them over the chicken.
Just about time for Trick-or-Treating!!!

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