Recipe: Fontina Stuffed Chicken Breasts (not Maggiano's)

FONTINA STUFFED CHICKEN BREASTS

4 boneless chicken breasts
1/4 lb prosciutto, thinly sliced
6 oz fontina val d'aosta cheese, sliced
4 leaves fresh basil
4 to 6 leaves fresh sage
2 tbsp clarified butter (ghee)
4 tbsp olive oil
1 cup untreated all-purpose flour
sea salt, to taste
ground pepper, to taste
1/2 cup dry white wine

Using a sharp boning knife, cut a deep horizontal slit into each chicken breast. Open the breast until it lies flat, place plastic wrap on top and pound with a meat mallet until 1/2-inch thick.

Lay one-fourth of the prosciutto on a flat surface, place a slice of cheese in the center and bring the ends of the prosciutto up around the cheese to create a little packet.

Lay the prosciutto packet on one half of a flattened chicken breast and cover with a basil leaf. Fold the other half of the breast over the prosciutto and basil and press down firmly. Repeat with remaining prosciutto, cheese and chicken breasts.

Carefully dredge the chicken breasts with flour seasoned with salt and pepper.

Heat oil and butter together in a 12" or 14" saut pan over medium high heat. Add the sage leaves and cook until crisp. Remove and set aside on a paper towel to drain.

Fry the floured chicken pieces, about 5 minutes per side, starting with the skin side. Check for doneness by piercing the thickest part with the tip of a paring knife. If juices are still pink, lower heat and continue to cook another few minutes. Remove to a warm plate and tent with foil.

Deglaze the pan by pouring the wine into it while the pan is still hot. Scrape up the cooked bits and warm until the wine sauce is heated through. Pour over cooked chicken breasts and garnish with fried sage leaves.

Servings: 4
Source: Whole Foods