Monday, October 3, 2011

Dish | Fontina, Goat Cheese & Prosciutto Stuffed Chicken Breast

It's that time of year again. Summer is almost over around here and the holidays are approaching quicker then I'd like to believe. It has been beautiful lately - San Francisco has a nice late Summer - but I can't help but be excited for Autumn to arrive. It's my favorite season! The weather is cool and crisp, I can wear layers and boots every day, and the produce/meals are often rich and special, reminding us of dishes from yesteryear. I prefer savory over sweet, and it is my belief that Fall has the most to offer in terms of savory recipes. Even the pumpkin and apple pies of Autumn have a heartier bite to the sweet berry and peach tarts of Summer (which I love equally). So... with visions of Wine-Braised Shortribs and Rack of Lamb on my mind, I decided I should take a step back into these last few days of Summer and meet somewhere in the middle. I wish I could just enter a soundbite of Rob Lowe on Parks & Recreation (sorry if you don't watch that show) but this chicken - stuffed with prosciutto, 2 cheeses and basil - is LITERALLY packed with flavor and perfect for transitioning into a new season.


1/2 cup grated fontina cheese
1/4 cup herb goat cheese
1/4 cup chopped prosciutto
1 tablespoon chopped fresh basil
2 large boneless chicken breast
2 tablespoons chilled butter, divided
1/3 cup low-salt chicken broth
1/4 cup dry Marsala wine

1  |  Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.

2  |  Using a sharp knife, carefully cut a 3 to 4 inch opening in the center of each chicken breast. Spread stuffing into the center of chicken. Sprinkle chicken with salt and pepper.

3  |  Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 8 minutes. Transfer to rimmed baking sheet; place in oven on low temperature to keep warm. Add broth and Marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/4 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.

We enjoyed Roasted Brussels Sprouts with Prosciutto and Shallots on the side. Yes... there was prosciutto in every bite!

1 comment: