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Stuffed Chicken with Prosciutto and Fontina

 STUFFED CHICKEN WITH

PROSCIUTTO AND FONTINA

Adapated from Taste – Neiman Marcus

This is about as close as I will get to having something from Neiman Marcus!!  A friend of mine from work brought in this cookbook  from Neiman Marcus – “Taste” and after tagging recipes that I wanted to try, when I ran out of “post-its,” I went on Amazon and purchased the book.  It is fabulous.  There are little stories in addition to some incredible recipes.  This is the first recipe I tried and it worked out perfectly, although mine looked nothing like the picture in the book!!

  • 6 skinless, boneless chicken breasts
  • 1/4 teaspoon grated nutmeg
  • salt and ground pepper
  • 6 thin slices of prosciutto
  • 6 slices of Fontina cheese – about 1/4 inch thick
  • 1 cup spinah leaves, slightly packed
  • 2 tablespoons olive oil
  • 4 large eggs
  • 2 cups coarsley grated Parmesan Cheese
  • 1 cup all purpose flour
  • 3 tablespoons butter
  • 2 tablespoons capers, rinsed and drained
  • juice 1/2 lemon
  • 2 tablespoons chopped parsley – optional for garnish

Preheat oven to 350°

Place chicken on cutting board between two pieces of plastic wrap.  Pound until approximately 1/2 inch thick.  Remove plastic wrap and season the chicken with salt, pepper and nutmeg.

Wrap one slice of prosciutto around one slice of cheese and place it on chicken breast. 

Arrange spinach leaves on top.  You might notice that my husband’s piece does not have spinach – I believe he is allergic to anything green. 

Fold over chicken breast in half to make a package. 

Chill in refrigerator for one hour.  

Break eggs in a shallow biowl and beat lightly. Stir in Parmesan Cheese. 

Place flour in another bowl. 

Dip breast in flour first and then into the egg mixture.  

Heat oil in a non stick pan over medium-low heat and transfer breasts

to pan (two at a time).  

Brown on first side 3-4 minutes and carefully turn with spatula and brown

on other side for 3-4 minutes.  

Transfer breasts to baking dish and bake for 15-20 minutes.

While the chicken is baking, melt butter in a small saucepan

over medium heat. 

When it begins to brown,add the capers and lemon juice and season with salt and pepper.  Keep warm. 

Remove the chicken from the oven and place on serving plate and pour browned butter over the breast and garnish with parsley if desired.

Print recipe

 

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One thought on “Stuffed Chicken with Prosciutto and Fontina

  1. Pingback: Cottage cheese recipes

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