Fontina and Prosciutto Stuffed Chicken

This recipe comes from Cooking Light. It was very tasty, and pretty healthy, since it comes from Cooking Light. We had it with broccoli and rice, and it was an excellent meal. I’m posting the recipe as it appears in the magazine, though I made some modifications.

Fontina and Prosciutto Stuffed Chicken

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

1) Saute your prosciutto in a skillet over medium-high heat (use cooking spray to coat the pan) until browned. Add your rosemary and garlic and saute for another minute. Transfer to a bowl, cool to room temperature, then stir in your fontina cheese.

2) Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff about 2 tablespoons of your proscuitto mixture into each pocket. Sprinkle chicken evenly with pepper.

3) Place crackers in a food processor (I used a blender); 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.

4) Working with one chicken breast at a time, coat chicken in flour (shaking off excess), then dip it in the egg white mixture, allowing excess to run off. Coat completely with cracker crumbs. Set aside. Repeat with each chicken breast.

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

My chicken breasts were not 6-oz. as specified, so they were a little too thick…I had to put them in the oven to finish them off after browning both sides. Even so, they were delicious. I wish I could’ve taken a good shot of the inside to show the filling, but it was just not happening. Sorry! If you make it yourself, though, you won’t need the pictures—you’ll be able to see the melty cheese and yummy prosciutto for yourself. Give it a try!

Since school started, I’ve been pretty busy with class, homework, and two jobs, but I hope to bake something over the long weekend, so stay tuned!