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Chicken Breasts with Prosciutto di Parma and Fontina Cheese

Chicken Breasts with Prosciutto di Parma and Fontina Cheese

Yield: 4 servings.

4 boneless, skinless chicken breast halves (about 1 1/4 lbs.)
6 oz. thinly sliced Prosciutto di ParmaÆ
1 cup shredded fontina cheese
1/4 cup finely chopped walnuts
fresh sage leaves or
/2 tsp. rubbed sage
1/2 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. olive oil
cup dry white wine

Place each chicken breast half between 2 pieces of plastic wrap. Using a meat pounder or bottom of a small, heavy saucepan, pound until 1/4” thick; remove plastic wrap. With the rough side of the chicken breast facing up, top each with 1/4 of the Prosciutto di Parma, cutting to fit. Sprinkle each with 1/4 cup cheese, 1 Tbsp. walnuts and 3 sage leaves, leaving a 1/4” border. Roll up jelly roll-style. Wrap tightly in plastic wrap.

Refrigerate chicken for at least 1 hour. Unwrap chicken; secure rolls with toothpicks; sprinkle with salt and pepper, dividing evenly. In a large skillet over medium heat, heat oil until hot. Add chicken; cook until golden brown on all sides, turning frequently (about 7 minutes). Add wine; simmer, covered, until chicken is cooked through, 10-15 minutes. Remove chicken to a cutting board; keep warm. Over medium-high heat, cook wine until reduced to 2/3 cup. Strain into a small bowl. Slice each chicken roll into thin slices; serve drizzled with wine sauce.

Recipe Provided by: Chef Marco Fregonese, Novita Restaurant, NYC.