Rosemary, Proscuitto and Fontina Stuffed Chicken

19 10 2010

An easy to prep and beautifully easy weeknight dinner. Please enjoy.

  • Skinless Boneless Chicken Breasts
  • Roasted Red Peppers
  • Fontina Cheese
  • Proscuitto
  • Freshly Ground Black Pepper
  • Fresh Rosemary Sprigs
  • Olive Oil (or White Wine)

Place the chicken breasts, one at a time, in a plastic bag or between 2 sheets of plastic wrap.

Using the flat side of a wooden or metal mallet, pound the chicken breast until its an even thickness of about 1/4 inch. Trim any excess fat from the edges.

Sprinkle the breasts with chopped rosemary leaves and freshly ground black pepper.

Lay a slice of proscuitto on each breast and top with with sliced Fontina and slices of Roasted Red Pepper.

Roll the breasts up tucking in the edges as you go.

Mix a small amount of olive oil (or white wine) with some chopped Rosemary leaves and brush the breasts on all sides.

If grilling you may want to tie them with soaked butchers twine. If roasting in the oven this won’t be neccesary.

 

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