Prosciutto and Fontina-Stuffed Chicken Breasts

19 Reviews
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Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings (serving size: 1 stuffed breast half)
By Lorrie Hulston Corvin
December 2008
RECIPE BY Cooking Light

Chicken breasts stuffed with prosciutto and fontina cheese makes a hearty and flavorful dinner that's both easy and elegant.  Serve chicken with a crisp green salad with apple wedges to contrast with the creamy, melted cheese filling.

 

 

Ingredients

  • Cooking spray
  • 1 ounce chopped prosciutto
  • 1 1/2 teaspoons minced fresh rosemary
  • 2 garlic cloves, minced
  • 1/4 cup (1 ounce) shredded fontina cheese
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon freshly ground black pepper
  • 42 saltine crackers (about 1 sleeve)
  • 1/2 cup all-purpose flour
  • 2 large egg whites
  • 1 tablespoon Dijon mustard
  • 2 tablespoons canola oil

Nutritional Information

  • Calories 381
  • Caloriesfromfat 33%
  • Fat 14g
  • Satfat 3g
  • Monofat 6.4g
  • Polyfat 2.9g
  • Protein 46.6g
  • Carbohydrate 14.1g
  • Fiber 0.6g
  • Cholesterol 113mg
  • Iron 2.4mg
  • Sodium 591mg
  • Calcium 74mg

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan; sauté 2 minutes or until browned. Add rosemary and garlic to pan; sauté 1 minute. Spoon prosciutto mixture into a bowl; cool to room temperature. Stir in fontina cheese; set aside.

Step 2

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons prosciutto mixture into each pocket; press lightly to flatten. Sprinkle chicken evenly with pepper.

Step 3

Place crackers in a food processor; process 2 minutes or until finely ground. Place cracker crumbs in a shallow dish. Place flour in another shallow dish. Combine egg whites and mustard in another shallow dish, stirring mixture with a whisk.

Step 4

Working with one chicken breast half at a time, dredge chicken in flour, shaking off excess. Dip chicken into egg white mixture, allowing excess to drip off. Coat chicken completely with cracker crumbs. Set aside. Repeat procedure with remaining chicken, flour, egg white mixture, and cracker crumbs.

Step 5

Heat pan over medium-high heat. Add oil to pan, swirling to coat. Add chicken to pan; reduce heat to medium, and cook 10 minutes on each side or until browned and done.

Chef's Notes

Finely ground saltine cracker crumbs create a golden crust. You can save the step of making your own crumbs if your supermarket stocks cracker meal; if so, start with about 1 1/2 cups.

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Ratings & Reviews

JBMcGee76's Review

bjolin
January 07, 2014
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.

Michelle328's Review

polkadotapron
March 08, 2012
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.

ColoradoKO's Review

Werdgem
January 31, 2012
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.

gracie5107's Review

Twilight
December 06, 2009
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.

mommycol's Review

litgourmet
September 07, 2009
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.

Twilight's Review

EAVarner
April 19, 2009
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.

polkadotapron's Review

jenabfletcher
January 12, 2009
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.

skspillman's Review

KristinD
January 11, 2009
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!

nataliaruns's Review

JBMcGee76
January 10, 2009
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.

bjolin's Review

bostonsmaman
January 08, 2009
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.