These Chicken and Prosciutto 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.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Chicken breast
- Fontina cheese
- Whole milk
- Olive oil
- Heavy cream
See recipe card for quantities.
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.
Hint: Make sure to use a meat thermometer to measure the temperature of the chicken.
Chicken breast: Chicken breast is the best part of the chicken to use for this recipe. It is the best part to use for wrapping up the proscuitto and cheese inside.
Proscuitto: I love using proscuitto for this but I have seen variations that use salami or jamon iberico.
Cheese: Fontina cheese is a great cheese because it melts well. You could use mozzarella if you prefer.
Sage: Sage is a great herb to use for this recipe, although you could use thyme or rosemary.
Milk: I used whole milk but you can use skim, almond, or oat milk.
Butter: I used salted butter for this but you can use unsalted and adjust the salt to your liking.
Broth: I used chicken broth but you can use beef or vegetable broth.
Cream: I love using heavy cream for the sauce but you could use milk instead.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - add parmesan for topping.
- Kid friendly - add extra cheese at the end and your kids will love it.
Check out this Peruvian Ceviche for a light appetizer before.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove