Chicken Breasts With Prosciutto and Cheese

4 servings
45 min

· Print Recipe

These Chicken Breasts with Prosciutto and Cheese are made with chicken, prosciutto, fontina, flour, milk, sage and cooked on the pan.

This is a great way to make plain old chicken extremely delicious and elegant. I loved making this for date night and served with a nice Sauvignon Blanc. It was absolutely phenomenal. It looks so impressive but requires minimal effort. I eat chicken very often and this is a great dish to make from a casual night to a special occasion.


How to make Chicken Breasts with Prosciutto and Cheese

Prep the chicken. Start by patting the halved chicken breasts dry and sprinkling salt and pepper over them.


Form the chicken. Lay the slice of prosciutto flat onto the cut side part of the chicken breast. Add about a tablespoon of cheese onto the prosciutto and lay the sage leaf on. Roll up the chicken and use a few toothpicks to secure the roll. Repeat with the rest of the chicken.


Dredge the chicken. In a large bowl, pour in the milk. In another large bowl, add the flour. Take each rolled up chicken and drench in the milk. Finish by dredging into the flour. Repeat with the rest.


Cook the chicken. Heat up the oil and butter in a large saucepan with a lid on medium high heat. Brown the rolled up chicken, about 4-5 minutes on each side. Use tongs to flip.


Pour in the chicken broth, reduce heat to medium, cover and cook for 15-20 minutes, until the chicken is cooked through, or until internal temperature is 165°F. Take the chicken out and place on a plate.


Make the sauce. Pour the heavy cream into the remaining liquid in the pan and mix well. Pour the sauce over the chicken.


Other dishes to make
  • KUNG PAO CHICKEN
  • CHICKEN IN ARRABIATA SAUCE
  • LOW CARB FILIPINO CHICKEN ADOBO

Chicken Breasts With Prosciutto and Cheese

Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info

Ingredients


  • 4 large boneless, skinless chicken breasts, halved
  • 4 thin slices prosciutto
  • 1 cup grated fontina cheese
  • 1 cup all-purpose flour (use almond flour for keto)
  • 1 cup whole milk
  • 4 sage leaves
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup chicken broth
  • ¼ cup heavy cream
  • Salt and pepper, as desired
  • 8 toothpicks

Instructions


Prep the chicken. Start by patting the halved chicken breasts dry and sprinkling salt and pepper over them.
Form the chicken. Lay the slice of prosciutto flat onto the cut side part of the chicken breast. Add about a tablespoon of cheese onto the prosciutto and lay the sage leaf on. Roll up the chicken and use a few toothpicks to secure the roll. Repeat with the rest of the chicken.
Dredge the chicken. In a large bowl, pour in the milk. In another large bowl, add the flour. Take each rolled up chicken and drench in the milk. Finish by dredging into the flour. Repeat with the rest.
Cook the chicken. Heat up the oil and butter in a large saucepan with a lid on medium high heat. Brown the rolled up chicken, about 4-5 minutes on each side. Use tongs to flip.
Pour in the chicken broth, reduce heat to medium, cover and cook for 15-20 minutes, until the chicken is cooked through, or until internal temperature is 165°F. Take the chicken out and place on a plate.
Make the sauce. Pour the heavy cream into the remaining liquid in the pan and mix well. Pour the sauce over the chicken.

Tips

  • Use as many toothpicks as you need to secure the chicken and keep it rolled.
  • Make sure to cover the pan as this will ensure the chicken cooks all the way through.

Maxine
Want more details about this and other recipes? Check out more here!
Go

Comments

Next