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Chicken Breast With Rosemary, Fontina and Prosciuitto

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“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.”

Ingredients Nutrition


  1. Remove the needles from the rosemary and chop finely (I leave a few needles at the top).
  2. Take the bare woody rosemary stem and sharpen the thickest point to create a skewer.
  3. 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.
  4. Place one slice of fontina on top of each chicken piece, followed by the prosciutto.
  5. Secure the stack with the rosemary branch as you would with a skewer or wooden toothpick.
  6. Dust the bare side of the chicken with plain flour and shake off any excess.
  7. Heat the butter and olive oil in a frying pan over a medium heat.
  8. 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.
  9. Turn the chicken breast over again and add the wine to the pan. Heat to boil and reduce the liquid until almost entirely evaporated.
  10. Check the chicken breast is completely cooked through, then remove the chicken and place on a plate to rest.
  11. Meanwhile, add the teaspoon of butter to the pan and melt to thicken the sauce.
  12. Pour over the chicken and serve immediately.

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