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Stuffed Chicken Italiano
Submitted by: nuriajihan
This recipe sounds delicious, a chicken breast stuffed with sundried tomatoes, Fontina cheese, and prosciutto ham. Yummy!
Ingredients
- 4 boneless chicken breasts
- 4 thin slices prosciutto
- 4 sundried tomato halves, packed in oil
- 4 slices Fontina cheese
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 - 1/2 cup red wine
- Kosher salt
- Pepper
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Method
Preheat oven to 350 degrees. To form a pocket in chicken for filling, insert a sharp, thin knife into the middle of thick side of breast, moving knife in a fanning motion to create a pocket, taking care not to slice through. Form pocket in remaining breasts. Stack one sundried tomato on one slice of Fontina and then wrap with prosciutto slice. Place bundle into pocket in chicken breast, securing with toothpicks, if necessary. Repeat with remaining ingredients. Season breasts with pepper and kosher salt. In an ovenproof skillet, heat olive oil over moderately high heat until hot but not smoking. Saute garlic, then add chicken, searing on all sides. Transfer skillet to middle of oven and bake chicken until cooked through, 15-20 minutes. Remove chicken from pan and cover to keep warm. Reheat pan juices, adding red wine, reducing over high heat until liquid is reduced by half. Pour over chicken and serve.
Notes:
Number of Servings: 4
Submitted by: nuriajihan ( See all of nuriajihan Recipes )
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