Chicken with Herbs, Prosciutto and Fontina Cheese

I made a version of this dish several years ago when I discovered my love of prosciutto and fontina cheese. Since then I’ve tweaked it a bit….well ok a lot. My original version I stuffed the cheese inside the chicken, which was good, but most of the cheese ran out. This time I melted the cheese on top of the prosciutto. I really liked it better this way, not to mention it’s way easier. This chicken packs a lot of flavor. It’s seared with herbs, wrapped in prosciutto and topped with fontina cheese then cooked in a white wine lemon sauce. This dish is great when you want to serve a little something special or you just want something a little different than your everyday chicken dinner.

Here’s what you need:

This Makes 3 Servings

*3 Boneless, skinless chicken breasts

*1 1/2 tsp. dried sage +1/2 tsp

*1 1/2 tsp. dried oregano

*1 tsp. dried Thyme

*2 TBS butter divided

*2 TBS olive oil

*Thin sliced prosciutto; 1 or 2 slices per chicken

*Fontina cheese, sliced

*1/2 cup white wine or you can use chicken stock

*1/3 cup chicken stock

*the juice of 1/2 of a lemon

Preheat oven to 400°

Pat the chicken dry with paper towels.

Mix together 1 1/2 tsp sage, oregano and thyme. Season the chicken on both sides with the herb mixture.

and yes, that is one extreme close up of the chicken. I don’t know if I was really hungry or just really getting into the beauty of that chicken.

Take one slice of the prosciutto and wrap it around the chicken.

It’s ok if the prosciutto does not completely cover the back, it will stay once seared.

Heat a cast iron skillet on medium high heat and add 1 TBS of butter and the olive oil. When the oil and butter mixture is very hot, add the chicken. I start with the side where the prosciutto may not fully cover the chicken into the pan first.

Cook for about 3 minutes and then turn them over. If the oil and butter mixture seems to get too hot, turn the heat down to medium. Turn the chicken over and cook another 3 minutes.

Remove the chicken from the pan and set aside.

To the pan add the remaining butter, white wine, chicken stock, lemon and 1/2 tsp. sage. If the heat was at medium, turn it back up to medium high heat until the sauce starts to lightly bubble. Stir with a spoon or whisk making sure to scrape up all of those delicious bits stuck to the skillet that the chicken left behind.

Cook until sauce is slightly reduced and starts to thicken, about 3 minutes.

Add the chicken back to the skillet and place into the oven. Cook about 15 minutes or until the chicken reaches an internal temp of 165.

Top the chicken with the fontina cheese.

Place under the broiler until cheese is melted.

Take out of the skillet and spoon some of the sauce over the chicken.

Enjoy!

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