An elegant and intensely flavorful way to prepare chicken breasts: roll with prosciutto and cheese, skewer with rosemary sprigs, and marinate (or not). Serve with the blackened rosemary ends and drizzle with the sauce, if desired.
INGREDIENTS (for 4 servings):
- 4 sprigs fresh rosemary
- 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
- 4 slices smoked fontina cheese
- 4 slices prosciutto
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 1 tablespoon freshly ground black pepper
- 4 cloves garlic, halved
- salt to taste
Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.
After the rolled chicken breasts have been arranged in the dish with the sauce (Step 4), the dish may be covered and placed in the refrigerator to allow the chicken to marinate for up to 24 hours. After marinating, allow the dish to sit for a few minutes before proceeding with Step 5.