Chicken Breast With Rosemary, Fontina and Prosciuitto
"I saw this being made on Saturday Kitchen and made it the same evening.
The chef on the programme used one large and thick chicken breast which he halved horizontal to make two thin slices of the breast. Because the chicken breasts I had were small I used two and pounded them to make them larger and thinner. That is how I will write down this recipe and leave it up to you to adjust the cooking time depending on the thickness of the chicken you will be using.
If you don't have woody rosemary sprigs, just use wooden skewers."
photo by Axe1678
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 sprigs fresh rosemary, same length of the chicken breast
- 2 small skinless chicken breasts
- 2 slices prosciutto ham, the same length as the chicken breast
- 2 slices Fontina cheese, the same length as the chicken breast
- 2 teaspoons butter
- 2 tablespoons olive oil
- salt & freshly ground black pepper
- 1 tablespoon plain flour, for dusting
- 1⁄4 cup dry white wine
- 1 teaspoon butter
directions
- Remove the needles from the rosemary and chop finely (I leave a few needles at the top).
- Take the bare woody rosemary stem and sharpen the thickest point to create a skewer.
- Flatten the chicken slightly with a meat mallet or rolling pin, then season with salt(very little salt) and freshly ground black pepper and sprinkle with the chopped rosemary needles.
- Place one slice of fontina on top of each chicken piece, followed by the prosciutto.
- Secure the stack with the rosemary branch as you would with a skewer or wooden toothpick.
- Dust the bare side of the chicken with plain flour and shake off any excess.
- Heat the butter and olive oil in a frying pan over a medium heat.
- When the butter is foaming add the chicken, flesh-side down first and cook on a medium heat for about two to four minutes, or until golden-brown, then turn the breast over and cook for one minute on the prosciutto side, until golden.
- Turn the chicken breast over again and add the wine to the pan. Heat to boil and reduce the liquid until almost entirely evaporated.
- Check the chicken breast is completely cooked through, then remove the chicken and place on a plate to rest.
- Meanwhile, add the teaspoon of butter to the pan and melt to thicken the sauce.
- Pour over the chicken and serve immediately.
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Reviews
-
This was exceptional!! The presentation is fantastic and the flavors are equally subtle and distinct. The rosemary, really comes through in this dish. The fontina cheese seems to get lost in the stronger flavors of rosemary, chicken and prosciutto, so next time, I may substitute the fontina with something slightly stronger, like swiss. Thanks Pet's for posting a keeper recipe that I'll be making for company!
RECIPE SUBMITTED BY
PetsRus
Leiden, Zuid Holland
Hello, my name is Bonnie and I am a very beautiful cat as you can see if you look at the picture at the top of this page.... What??.. I am supposed to talk about you??? But it says here: About Me!! Well all right then ......
My mom is Dutch and has moved to England in October 2007, after living 15 years in the Netherlands with my English dad. They don’t have any human children and “created” their own family, which means I have to share them with Hannah, she is a 6 years old tortie cat, Abby the dog, she is a 9 year old Beagle, and a one year old black Miniature Pincher named Poppy, I refuse to tell you my age but I am a georgious lilac British Shorthair cat!!
It is obvious she adores pets just by looking at her name she uses on Zaar (many on Zaar call her Pets or Petsie Poo), her name in real life is Annelies and that is a common Dutch name.
My mom always liked to cook, but since she joined Zaar it got out of control, and it doesn’t help that she is disorganized. Printed recipes everywhere in the house, the recipe binders have got bigger and just between you and me, her hips too!!!
I have lived in Holland all of my life until now, but they lived in several different countries/places:- desert and coastal Oman, up North and West in Holland, Vancouver-Canada, Aberdeen- Scotland and in Norway they lived in Bergen and Oslo. We have all moved together to England, as you can see I’ve already learnt the language!
I heard her say to Dad that this is the last time she moved to another country...she's had it with moving from one place to another! ( its her age...she's getting grumpy)
Mom is 55 years old but I always hear her say that the date of her birthday does not mean that much to her, the date of her cancer anniversary is more important, because so far she is a survivor.
Besides cooking she has other interests too, crafts, gardening and soap making.
She likes Zaar and is one of the hosts on the German-Benelux Forum here on RecipeZaar.
She would like to thank everybody who tries and comments on the recipes she has posted on Recipezaar, your feedback is very much appreciated.
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