Prosciutto & Fontina-stuffed Chicken Breasts


These stuffed chicken breasts can be assembled and refrigerated for up to three hours before cooking.

What you will need

4 large boneless, skinless chicken breast halves (8 to 9 oz. each)

4 thin slices prosciutto (2 to 3 oz.)

1 cup lightly packed grated Fontina (3 oz.)

3/4 cup unbleached all-purpose flour

2 large eggs

2 Tbs. Dijon mustard

1-1/2 cups fresh breadcrumbs

4 tsp. dried sage leaves

Kosher salt and freshly ground black  pepper

2/3 cup olive oil


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