Thursday, March 18, 2010

Chicken Stuffed with Prosciutto and Fontina

I have made this dish many times and its delicious, quick and easy. I have played with the ingredients and added different herbs, or used whatever cheeseI had on hand. Whatever change I have made, it has been really good. Here is the recipe as written, by Paula Deen. The only problem that I had with it, is the original recipe states to cook the chicken on the stove top the entire time.  I found that it took much longer than stated to cook, sometimes drying out. So to remedy this, I start by cooking it on Med- High in a heavy cast iron skillet. After it's nice and seared, I turn down to Med-Low for about 10 minutes.Then,  I place the whole skillet in a 350 oven and let it finish cooking. About another 10-15 minutes, depending on the size of your breasts (haha) and the thickness.

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

Preheat oven to 350
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 chicken rolls 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, about 10 minutes. *At this point, I would place the whole pan in the oven and bake until chicken is finished, about 10-15 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
Recipe and Photo: Paula Deen, Food Network

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