Chicken Stuffed with Prosciutto and Fontina
Elevate your dinner table with this elegant recipe for Chicken Stuffed with Prosciutto and Fontina! Juicy chicken breasts are transformed into a gourmet delight, stuffed with creamy Fontina cheese and savory prosciutto for a perfect blend of flavors. Expertly seasoned with paprika, garlic, and black pepper, the chicken is pan-seared to golden perfection and finished in a luscious white wine and butter sauce. With just 20 minutes of prep time and an effortless oven-bake finish, this dish is both impressive and approachable. Garnished with fresh parsley and served alongside your favorite sides, it's the ultimate centerpiece for a cozy family meal or an upscale dinner party. Perfect for those searching for stuffed chicken recipes, prosciutto dishes, or easy weeknight gourmet ideas!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 slices Fontina cheese
- 4 slices Prosciutto
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 cup All-purpose flour
- 2 tablespoons Unsalted butter
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully make a horizontal slit along the thickest side of each chicken breast to create a pocket without cutting all the way through.
Season the chicken breasts inside and out with salt, black pepper, garlic powder, and paprika.
Place a slice of Fontina cheese and a slice of prosciutto into the pocket of each chicken breast. Secure the opening with toothpicks to keep the filling in place.
Lightly dredge each stuffed chicken breast in all-purpose flour, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.
Add the stuffed chicken breasts to the skillet and sear for 2-3 minutes on each side until golden brown. Remove the chicken and set it aside briefly.
Deglaze the pan by adding the white wine, scraping the bottom of the skillet to release any browned bits. Let it cook for 1 minute to reduce slightly.
Add the chicken broth and the remaining tablespoon of butter to the skillet. Stir to combine.
Return the chicken breasts to the skillet and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the cheese is melted.
Remove the skillet from the oven and let the chicken rest for 5 minutes. Discard the toothpicks.
Garnish with freshly chopped parsley and serve with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 4696 mg | 204% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.7 g | ||
| Protein | 261.3 g | 523% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 921 mg | 71% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
