#77 - Chicken Breast with Fontina and Prosciutto

Wow, three recipes in two and a half days. Not bad. This one's a chicken dish.

Chicken Breast with Fontina and Prosciutto

From Bon Appetit This is a chicken breast, stuffed with prosciutto, fontina, and boursin cheese. Yes, Johnny had a say in this one. Basically, you mix the two cheeses, the chopped prosciutto, and some basil together in a bowl, and then you stuff it under the skin of the chicken breast. You saute that in some butter, and then you make a little Marsala sauce to top it all off with. This dish was alright. We had some trouble stuffing the skin, cooking the chicken, and flipping it to the other side without everything spilling out / overcooking, but that's probably 50% the breasts' fault and 50% us not having too much experience with anything like it. We do have some experience with Marsala (fail), and we did much better with that this time, but it still was not 100% right. So the flavors are good, the idea is great, but our execution wasn't that great. Maybe you can make this better than we could.

Ingredients

• 1/4 cup Fontina cheese, coarsely grated
• 1/6 cup (packed) Boursin cheese
• 1/6 cup (packed) prosciutto, chopped
• 1 Tbs fresh basil, chopped
• 2 large boneless chicken breasts with skin
• 1 Tbs chilled butter, divided
• 3/8 cup low-salt chicken broth
• 1/4 cup dry Marsala
• Salt and pepper

Preparation

1. Preheat oven to 300.
2. Combine cheeses, prosciutto, and basil in a small bowl and season with pepper.
3. Run fingers under the skin of the chicken to loosen.
4. Spread the stuffing under the skin.
5. Season both sides of the stuffed chicken breast with salt and pepper.
6. Melt 1/2 Tbs of butter in a large skillet over medium-high heat.
7. Add the chicken, skin-side down, and cook until brown, about 3 minutes per side.
8. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, for about 10 minutes.
9. Transfer chicken to a rimmed baking sheet and place in oven to keep warm.
10. Add broth and Marsala to the skillet.
11. Bring to a boil and cook until the sauce is reduced to 1/4 of a cup, scraping up browned bits, 3 to 4 minutes.
12. Remove from heat and whisk in 1/2 Tbs butter.
13. Season sauce with salt and pepper to taste.
14. Place chicken on plate.
15. Add any juices from the baking sheet to the sauce.
16. Spoon sauce over the chicken and serve.