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
![](https://lh4.googleusercontent.com/-gPRjyjSTdG0/TrxO7qUJwXI/AAAAAAAAfOo/ww7df7TA0Hw/s720/%25252377%252520-%252520The%252520Plated%252520Dish.JPG)
This is a chicken breast, stuffed with prosciutto, fontina, and boursin cheese. Yes, Johnny had a say in this one.
![](https://lh4.googleusercontent.com/-fNC6JBzmAP0/TrxOywkQqmI/AAAAAAAAfOQ/pzeR3xpazzg/s720/%25252377%252520-%252520Mise%252520en%252520Place.JPG)
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.
![](https://lh5.googleusercontent.com/-IB8PoN2Y7ik/TrxOgvsuBaI/AAAAAAAAfOE/hafTVupscLI/s720/%25252377%252520-%252520Prosciutto.JPG)
![](https://lh6.googleusercontent.com/-KwL1UkshEfM/TrxO24EKtiI/AAAAAAAAfOc/yKtx_JAWgRE/s720/%25252377%252520-%252520Prosciutto%252520and%252520Boursin.JPG)
You saute that in some butter, and then you make a little Marsala sauce to top it all off with.
![](https://lh6.googleusercontent.com/-V3tdDAcnzlA/TrxO289uUWI/AAAAAAAAfOY/_fsvzMH9VIs/s720/%25252377%252520-%252520Stuffed%252520Chicken.JPG)
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.
![](https://lh4.googleusercontent.com/-Ag1CoLa_UpA/TrxPEiPFx4I/AAAAAAAAfO8/x1nzDNfP1yg/s720/%25252377%252520-%252520The%252520Final%252520Dish.JPG)
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
- Preheat oven to 300.
- Combine cheeses, prosciutto, and basil in a small bowl and season with pepper.
- Run fingers under the skin of the chicken to loosen.
- Spread the stuffing under the skin.
- Season both sides of the stuffed chicken breast with salt and pepper.
- Melt 1/2 Tbs of butter in a large skillet over medium-high heat.
- Add the chicken, skin-side down, and cook until brown, about 3 minutes per side.
- Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, for about 10 minutes.
- Transfer chicken to a rimmed baking sheet and place in oven to keep warm.
- Add broth and Marsala to the skillet.
- 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.
- Remove from heat and whisk in 1/2 Tbs butter.
- Season sauce with salt and pepper to taste.
- Place chicken on plate.
- Add any juices from the baking sheet to the sauce.
- Spoon sauce over the chicken and serve.
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