Chicken Breasts with Fontina and Prosciutto
I am still having fun with my food apps on my iPhone. On the Epicurious app I found a recipe for chicken breasts with fontina and prosciutto that I made tonight. I served it with a simple salad of romaine, hothouse cucumbers and cherry tomatoes.
Here is the recipe:
1/2 cup coarsely grated fontina cheese
1/3 cup (packed) soft garlic-herb cheese, I used Boursin
1/3 cup (packed) chopped prosciutto
2 T fresh basil, chopped
4 large boneless chicken breast halves with skin (my local store was OUT of chicken breasts, what is going on with that, so I used chicken thighs. I cut the bone out and will probably continue to make it that way since I like thighs better anyway.)
2 T chilled butter, divided
3/4 cup chicken broth
1/2 cup dry Marsala
Preheat oven to 300 degrees (I set mine at 400 to finish the chicken, what can I say, I'm not that good at accepting instructions.) Combine the cheeses with the prosciutto and basil and season with black pepper. Starting on one side, run your fingers under the chicken skin, making a pocket but leaving the skin attached on the other edges. Divide the stuffing evenly and spread the stuffing under the skin. Sprinkle the chicken with salt and pepper. Melt 1 tablespoon of butter in large skillet over medium-high heat. Add the chicken, skin side down, and cook until brown, then flip and cook until the underside is brown. At this point the recipe says to reduce the heat to medium and cover until done, but I put it in the 400 degree oven to finish (see above note). After I took the chicken out of the skillet, I drained most of the fat, put the skillet back on high heat and added the marsala to deglaze the skillet, then added the broth and cooked until reduced to about 1/2 cup. After it reduced, I added the last tablespoon of butter and swirled the pan to incorporate it into the sauce. Then I put the chicken on our plates and drizzled the sauce over. There were little pieces of cheese, basil and prosciutto left in the pan after I cooked the chicken and it made the sauce really good. I will definitely make this again.
Here is the recipe:
1/2 cup coarsely grated fontina cheese
1/3 cup (packed) soft garlic-herb cheese, I used Boursin
1/3 cup (packed) chopped prosciutto
2 T fresh basil, chopped
4 large boneless chicken breast halves with skin (my local store was OUT of chicken breasts, what is going on with that, so I used chicken thighs. I cut the bone out and will probably continue to make it that way since I like thighs better anyway.)
2 T chilled butter, divided
3/4 cup chicken broth
1/2 cup dry Marsala
Preheat oven to 300 degrees (I set mine at 400 to finish the chicken, what can I say, I'm not that good at accepting instructions.) Combine the cheeses with the prosciutto and basil and season with black pepper. Starting on one side, run your fingers under the chicken skin, making a pocket but leaving the skin attached on the other edges. Divide the stuffing evenly and spread the stuffing under the skin. Sprinkle the chicken with salt and pepper. Melt 1 tablespoon of butter in large skillet over medium-high heat. Add the chicken, skin side down, and cook until brown, then flip and cook until the underside is brown. At this point the recipe says to reduce the heat to medium and cover until done, but I put it in the 400 degree oven to finish (see above note). After I took the chicken out of the skillet, I drained most of the fat, put the skillet back on high heat and added the marsala to deglaze the skillet, then added the broth and cooked until reduced to about 1/2 cup. After it reduced, I added the last tablespoon of butter and swirled the pan to incorporate it into the sauce. Then I put the chicken on our plates and drizzled the sauce over. There were little pieces of cheese, basil and prosciutto left in the pan after I cooked the chicken and it made the sauce really good. I will definitely make this again.
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