I am sometimes appalled by the simplicity of this chicken dinner. It is just a matter of having some prosciutto and fontina in the refrigerator and you have a simple yet elegant chicken dinner, fit for any night of the week. Well, fit enough for a busy mom like me. With two boys in three different sports, most weeknights I find myself either driving them around or cheering for them from the sidelines. Which means, less time at home to cook and eat dinner. Herein comes quick-cooking boneless, skinless chicken breasts. And with the slightest amount of work, a healthy home-cooked dinner is never a distant possibility.
Fontina has a buttery texture and nutty flavor, which I think pairs perfectly with prosciutto. I have used it both inside as well as on top of the chicken breasts. It melts wonderfully and along with the wine creates this delicious pan sauce. Spoon the sauce onto the stuffed chicken breasts and serve it with some spicy arugula. Delish! You’ll find yourself going back to this flavor combo again and again. Don’t skimp on the herbs. The creamy fontina and the salty prosciutto needs the freshness of the herbs.
Recipe
| Ingredients | |
|---|---|
 | 3 large boneless, skinless chicken breasts |
| 3 thin slices of prosciutto |
| 8 slices of fontina cheese |
| A few basil leaves |
| A few sprigs of thyme leaves |
| 2 tablespoon olive oil |
| 1 tablespoon butter |
| ½ cup dry white wine |
| 1 teaspoon kosher salt |
| 1 teaspoon pepper |
| 2 cups of baby arugula |
| ½ cup all purpose flour |
| Instructions | |
|---|---|
| Preheat oven to 400 degrees F |
| Slit the center of each chicken breast and make a pocket |
| Fill each pocket with one slice of prosciutto, two slices of fontina and 2 basil leaves |
| If you feel the need, you may seal the pockets with a toothpick. For me, it just worked fine with no sealing. |
| Season the chicken with salt and pepper |
| Lightly dredge the chicken in flour |
| Heat olive oil and butter in a 12 inch iron skillet |
| Carefully slide the chicken onto the skillet |
| Cook for about 2 minutes on each side, or until lightly browned |
| Put a slice of fontina on each chicken breast |
| Put a few sprigs of thyme on top |
| Pour ½ cup of wine into the skillet |
| Transfer the skillet to the hot oven |
| Bake for 20 minutes or until the chicken is fully cooked and tender |
| Take the skillet out of the oven |
| Sprinkle baby arugula and serve |
Note: Living a gluten free life? Opt out the flour and it will still taste greatÂ
Inspiration: Lazy chicken dinners
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