Prosciutto Fontina Stuffed Chicken
A Very quick, simple, and easy meal, full of a ton of flavor
One of the big issues we have with any cheese other than Ricotta, is it melts out of the meat and into the dish/pan/grill, defeating it’s purpose.
We changed the cooking style from past attempts, which not only saved the cheese, but significantly reduced the cooking time.
Ingredients
Chicken Breast
Prosciutto - sliced a little thicker than usual. Setting of 1 worked on the Hobart
Fontina Cheese
Fresh Rosemary chopped
Olive Oil
Butter
Hollandaise Sauce for the finish
Butterfly the chicken breast. Sprinkle B&Gerk on both sides
Cut a chuck of fontina about the width of one side of the chicken breast. Wrap the fontina in prosciutto, leaving no gaps
Add butter and olive oil to a skillet. Cook the inside of the chicken breast until it browns slightly, Maybe 4 minutes.
Place the chicken breast on a plate. Add chopped rosemary. Place the fontina & prosciutto in the chicken breast. Pin it if needed to keep it together while cooking. Brown the three sides of the chicken breast in the skillet. About 3 minutes a side. Watch to ensure the fontina is not melting out of the breast.
Slice, drizzle on hollandaise sauce, serve
As a side note, I may add a tablespoon or two of lemon juice to the pan next time we cook this.
