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Venetian Chicken stuffed with Prosciutto and Fontina

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Servings: 4 people


  • 1 whole skinless, boneless chicken breast
  • 4 oz (125 g) imported Italian fontina cheese, in 1 piece
  • 2 slices imported prosciutto
  • 2 tbsp (30 to 45 g) unsalted butter
  • 6 oz mushrooms (185 g) shiitake mushrooms stems removed
  • 3 sprigs fresh rosemary
  • Salt and freshly ground black pepper to taste
  • Leaves from bunch arugula (rocket salad) optional
  • 1 tbsp (60 ml) Extra Virgin Olive Oil optional


  • Divide the chicken breast into 2 halves.
  • Place each between sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin.
  • Trim the rind from the cheese and cut it into 2 thick sticks.
  • Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast.
  • Wrap the chicken breast around the prosciutto and cheese to make a sausage shape, then wrap this tightly in plastic and refrigerate for at least 1 hour. It can be refrigerated overnight if that is more convenient.
  • Heat 2 tablespoons of the butter in a heavy skillet. Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter the mushrooms in the pan, sprinkle the wine and rosemary in the pan.
  • Cook, turning the chicken rolls frequently, 15 to 20 minutes.
  • When the first bit of cheese begins to seep out, the chicken is done.
  • Remove it from the pan to a cutting board at once.
  • Cut each of the rolls at an angle into 6 slices. Cover to keep warm.
  • Reheat the pan juices and season them to taste with salt and pepper.
  • To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper.
  • Warm the pan juices and strain them over the chicken.