Roll chicken breasts in prosciutto and cheese, skewer them with rosemary sprigs, then marinade (or not) for a sophisticated and savory dish.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 sprigs fresh rosemary
- 4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
- 4 slices smoked fontina cheese
- 4 slices prosciutto
- ½ cup white wine
- ½ cup chicken broth
- ¼ cup olive oil
- 1 tablespoon freshly ground black pepper
- 4 cloves garlic, halved
- salt to taste
Instructions
- Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
- In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
- Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
- Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.
- After the rolled chicken breasts have been arranged in the dish with the sauce (Step 4), the dish may be covered and placed in the refrigerator to allow the chicken to marinate for up to 24 hours. After marinating, allow the dish to sit for a few minutes before proceeding with Step 5.
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 10 g |
| Sodium | 640 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This was pretty great. I used regular fontina because my grocery store didn’t have smoked, but otherwise made as directed, and served with mashed potatoes. I think I would cut the pepper back next time so that it wouldn’t overpower the rest of the flavors so much.
I primarily stick to my Italian roots when cooked for my family and this recipe has the potential to be outstanding. Made as written this recipe is good but overpower by the rosemary sticks. I would definitely marinate the chicken for as long as you can which allows you to prepare it ahead of time then bake when you need it. After the chicken is cooked take half of the pan juices and create a sauce; 1/2 c pan juices, a pat (tablespoon) of butter , flour to thicken the sauce, salt,pepper, rosemary to taste & maybe a squeeze of lemon for acid. Perfecto! naples34102 Suggest another method of preparing this dish which I am going to try too! Serve over rice or pasta with a nice salad!
Used mozzella instead and added paprika. Went well
It’s very good but it was very dry
Easy dinner to put together. I made as is, my husband loved it. My little one was not so sure, more than anything it didn’t look familiar to her. The flavors were great together.
This dish was amazing. Added provolone cheese instead of Fontina cheese and used half the amount of pepper. It was fragrant, tasteful and had great presentation!
This is a beautiful and surprisingly easy dish. Very flavorful. I made this for my family, and was told to “put it on the schedule” immediately by all three kids.
My 11 year-old daughter decided to try to make it one night and really had no issues with it (she is just starting to learn to cook) so it is a far simpler recipe than you would think.
My 11 year-old daughter decided to try to make it one night and really had no issues with it (she is just starting to learn to cook) so it is a far simpler recipe than you would think.
This was very tasty….only change I made was to add some cornstarch to some fat free half and half and heated to a boil on stove before putting over chicken into oven.
I made this recipe (didn’t change a thing) the first time I cooked for my boyfriend. It tastes FANTASTIC, easy to make and looks pretty when plated, too. He had seconds! Thanks for sharing!
I replaced the rosemary with oregano because I dislike rosemary. This dish was delicious.
Excellent dish-using the rosemary sprigs as toothpicks really added to the flavor of the chicken. We loved this.
Made this last night. My husband kept telling me how delicious it was and I have to agree. I would definitely serve this at a dinner party.
This was great! I browned the chicken first as others recommended and used bamboo skewers to hold chicken together (rosemary inside.) Very moist and flavorful with the proscuitto & fontina! One thing I’ll do different next time is reduce the amount of pepper. Family loved it — even chicken-hating daughter 🙂
Absolutely DELICIOUS! I used summer sausage instead of prosciutto, because it’s what I had on hand, and it turned out perfect. I sauteed some veggies in the leftover juices, pulled them out, and made a reduction from what was left. Perfect dinner. Absolutely amazing.
Incredible! My family loved this dish when I had them over for dinner the other day. I consider myself an intermediate cook, but this turned out beautifully.
full of flavor and tasted great, but took me longer than expected to make.
I was a hit for dinner tonight and very easy to make. I made a few adjustments: * I didn’t use rosemary sprigs for skewers. I used twine to wrap the chicken * I put some crushed rosemary in the sauce * I couldn’t find smoked fontina cheese but found ‘regular’ fontina cheese – tasted good * I put 2 slices of prosciutto in each piece of chicken and I still think I could have used at least 1 more slice in each breast * I used minced garlic from a jar and mixed it in with the sauce * I think there was way too much liquid – I’d probably cut it by 1/3 * I didn’t marinate as the footnote recommended because when I picked the boys up from the gym, the first thing they said was “hi kelly” and the second was “i’m hungry” so I figured I had to get food on the table quickly 🙂
I hate to give this 4 stars, as I could not find the smoked fontina cheese so I used provalone (not smoked). And I used thinly sliced smoked ham instead of the prociutto. I would like to try and make it as directed. I will update my rating once I do. This all-in-all is a great dish. Very impressive and good flavor. I did mince the rosemary vs. laying the whole sprig down the middle.
I am usually a pretty good cook, but struck out with this. The cheese oozed out, making the sauce a gloppy mess. The rosemary flavor was overwhelming to me. This was not worth the expense of the prosciutto and Fontina, nor the bother of pounding and rolling the chicken.
very tasty – used dried rosemary and provolone cheese. Browned in skillet a few minutes too.
Delicious. Not time consuming! Will absolutely make againg. Only suggestion is to cut the pepper down to 1 tsp. I love pepper but it was too much. I was surprised no one else commented about that,