Chicken Breasts With Fontina and Prosciutto
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
4 chicken breast portions
- Serves:
- 4
ingredients
- 1⁄2 cup coarsely grated Fontina cheese
- 1⁄3 cup packed soft garlic-herb cheese (such as Boursin)
- 1⁄3 cup packed chopped prosciutto
- 2 tablespoons chopped fresh basil
- 4 large boneless chicken breast halves, with skin
- 2 tablespoons chilled butter, divided
- 3⁄4 cup low sodium chicken broth
- 1⁄2 cup dry marsala wine
directions
- Preheat oven to 300°F
- Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.
- Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side.
- Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes.
- Transfer to rimmed baking sheet; place in oven to keep warm.
- Add broth and Marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter.
- Season sauce to taste with salt and pepper.
- Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.
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RECIPE SUBMITTED BY
Someone special recently gifted me with membership ~ I don't know who, but know they are special :D! Thank you! It is much appreciated....
My parents owned a grocery store when I was growing up, so there's my love of FOOD! My friends all love to drink, so there's my profession! I stopped bartending 5 years ago, when my son was born, but still 'do' private parties. DH and I did a 'Supper Club' for a while, but life kept getting in the way!
I am a SAHM, to a rambunctious 5 y.o....I LOVE cooking and collect cookbooks and anything kitchen related! I'm kinda picky, but will just drop an ingredient or make a sub, so I can still try a recipe.
I'm looking forward to many years of enjoyment here, and hope to participate in some events soon!
Thanks to everyone for posting such great recipes, and if you review mine, just know that I appreciate the time and effort involved in the reviewing process!
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