Skip to main content
Recipes
March 2011

Chicken Breasts with Fontina and Prosciutto

By Bon Appétit Test Kitchen

4.2

(5)

Recipe information

  • Total Time

    40 minutes

  • Yield

    4 Servings

Ingredients

1

/2 cup coarsely grated Fontina cheese

1

/3 cup (packed) soft garlic-herb cheese (such as Boursin)

1

/3 cup (packed) chopped prosciutto

2

tablespoons chopped fresh basil

4

large boneless chicken breast halves with skin

2

tablespoon chilled butter, divided

3

/4 cup low-salt chicken broth

1

/2 cup dry Marsala

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 300°F. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.

    Step 2

    Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.

    Step 3

    Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add 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, about 10 minutes. Transfer to rimmed baking sheet; place in oven to keep warm.

    Step 4

    Add broth and Marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.

Nutrition Per Serving

One serving contains: Calories (kcal) 486.2 %Calories from Fat 53.6 Fat (g) 29.0 Saturated Fat (g) 13.5 Cholesterol (mg) 183.1 Carbohydrates (g) 1.8 Dietary Fiber (g) 0.0 Total Sugars (g) 1.0 Net Carbs (g) 1.8 Protein (g) 51.7 Sodium (mg) 676.7
Explore Bon AppétitChicken BreastChickenPoultryFontinaCheeseProsciuttoHamMeatMarsalaEasyQuickWeeknight MealsMainGluten-FreeNut-FreeDinner