Prosciutto and Fontina-Stuffed Chicken Breasts

  • litgourmet Posted: 11/28/08
    Worthy of a Special Occasion

    If you can get prosciutto and fontina, this is probably pretty tasty. Deli ham and Swiss cheese just don't add enough flavor. Next time, I'll try bacon. Also, chicken breasts here in the Midwest tend to be way oversized, so flattening them enough to get them to cook thorougly but without drying out is an issue. A good, solid recipe that is challenging to make well in these parts, but I'm willing to give it another try.

  • jenabfletcher Posted: 12/21/08
    Worthy of a Special Occasion

    Wonderful stuffed breast. Very easy but took some time. Prep is the key. Get everything ready and then coat and cook the chicken. My husband loved it and we are picky eaters.

  • bjolin Posted: 01/08/09
    Worthy of a Special Occasion

    This is a good recipe, but I wouldn't consider it outstanding. I gave it four stars because my kids loved it. It had good flavor but not as much as I had expected. I will make this again, but next time I will pan sear it and finish it off in the oven so the crust doesn't over cook.

  • EAVarner Posted: 12/02/08
    Worthy of a Special Occasion

    This turned out very well and we served it with Mediterranean couscous and steamed broccoli. Even my 4-year old liked it! I made three changes: 1) I cut the chicken breasts in half lengthwise, placed the stuffing, and then folded them over stuffing. 2) I used shredded soft asiago cheese instead of the fontina. 3) I used panko instead of saltines. They took a little longer than 10 minutes per side to cook.

  • Twilight Posted: 04/19/09
    Worthy of a Special Occasion

    This was a really good recipe. It was easy to make and my boyfriend said it was outstanding. We used Ritz Crackers for the crust and free range chicken which both really gave the dish a flavor blast. I think I will try folding the chicken next time so the filling can be enjoyed the whole way through.

  • KristinD Posted: 01/04/09
    Worthy of a Special Occasion

    My husband and I loved this recipe. The combination of the salty prosciutto, creamy fontina, garlic and earthy rosemary in the stuffing was fantastic and the crust actually reminded me of a traditional southern fried chicken (I think the dijon is the key although it's not overtly obvious) We followed the instructions and serving suggestions exactly and were very pleased. However, because cutting a pocket in the breast prevents the stuffing from filling the entire breast, we'll completely slit and fold the chicken breasts the next time we prepare this dish.

  • bostonsmaman Posted: 12/15/08
    Worthy of a Special Occasion

    Excellent recipe, but a lot of work (I confess I hate breading and pan-frying). I used oyster cracker crumbs and capicola w/ aged white cheddar instead of fontina. The salty stuffing was a delicious twist on "cordon bleu." Our breast halves were larger than 6oz, too, so I finished them off in a 350 degree oven for 6 minutes just to be sure. They came out tender & juicy, but fully cooked w/ no pink! I was surprised the crumbs didn't burn after 10min x2, but I used real oil as the cooking spray wasn't cutting it. Hubby asked for this again!

  • nola0107 Posted: 12/02/08
    Worthy of a Special Occasion

    This was rather good, not as exceptional as I was hoping. Used all ingredients exactly as called for. My husband thought it was good but that the rosemary was overpowering. Next time I'll cut the rosemary in half. The crust on it was nice and golden.

  • Werdgem Posted: 12/07/08
    Worthy of a Special Occasion

    We really enjoyed this meal! The saltine crust was tasty and perfect! We will def. make this again.

  • MonkeyBrain Posted: 12/29/08
    Worthy of a Special Occasion

    I made this for dinner last night and it was delicious! I really didn't think that it took too much time and the results were well worth the prep (the rosemary and garlic in the stuffing was especially nice). I did substitute gouda for the fontina and after a quick pan fry, I finished in the oven. I served this with potatoes and steamed fresh green beans. Yum! I will make this again!

  • ILallen Posted: 01/03/09
    Worthy of a Special Occasion

    very good. Used mozzarella cheese (couldn't find fontina at Jewel). Will definitely make again.

  • skspillman Posted: 01/11/09
    Worthy of a Special Occasion

    This recipe was delicious! A little time-consuming but well worth the time spent on it. I used dried rosemary instead of fresh and used store-bought cracker meal instead of crushing the crackers myself. I used large chicken breasts so it took considerably longer to cook through than the recipe says--next time I will follow what some of the below tips say and cut the chicken completely in half instead of just making a pocket. Served this alongside a salad and it was very filling and tasty!

  • mommycol Posted: 09/07/09
    Worthy of a Special Occasion

    This recipe was wonderful! I found that I had to cook the chicken longer than the recipe states. I ended up finishing it in the oven.

  • nataliaruns Posted: 01/10/09
    Worthy of a Special Occasion

    This dish is amazing! The cheese is very mild and adds a great flavor. I recommend making a large horizontal slice if the chicken allows. The crumbs are delicious and the rosemary seeps through the chicken! Something I would serve to impress my guests. I served it with a light pasta on the side.

  • polkadotapron Posted: 01/12/09
    Worthy of a Special Occasion

    I made this for dinner last night and it was excellent. It was a bit time consuming, but worth it. I used whole wheat flour instead of regular, and whole wheat breadcrumbs instead of cracker crumbs and it came out great. I topped a salad with leftover cold chicken and it was still very tasty. I will make it again.

  • gracie5107 Posted: 12/06/09
    Worthy of a Special Occasion

    This was pretty good with some modifications. I used the ingredients in a "chicken roll up" fasion because they weren't the right type for stuffing. I loved the flavor combinations and crunch of the crust. I also started this on the stovetop and then finished in the oven to let the chicken cook through without overcooking the crust.

  • ColoradoKO Posted: 01/31/12
    Worthy of a Special Occasion

    I'm giving this one star because of the cost of the ingredients and the time consuming nature of the recipe. This puppy took forever to prepare, and it wasn't that good. I would recommend chicken cutlets so that you really get more of the flavors from the stuffing. Lots of dishes as well. I was really excited to make this, but disappointed at the result.

  • Michelle328 Posted: 03/08/12
    Worthy of a Special Occasion

    I adapted this recipe to make it kosher by leaving out the cheese and using pastrami instead of prosciutto. (Blasphemy, I know!) I also used sea salt popchips instead of saltines for the breading. I'm sure it's quite different from the original recipe, but it was delicious nonetheless and got rave reviews.

  • JBMcGee76 Posted: 01/07/14
    Worthy of a Special Occasion

    This was a solid recipe, but not quite worth the calories or the amount of prep work. Not to mention that you have about $15 just in purchasing Fontina Cheese and Proscuitto. I more than likely will not make this recipe again.

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