Venetian Chicken stuffed with Prosciutto and Fontina
Servings: 4 people
Ingredients
- 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
Instructions
- 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.