Recipe

Dinner

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Slices of Prosciutto Cheese
Boneless Skinless Chicken Breasts
Fresh Basil Leaves
Olive Oil
Butter
Dry White Wine
Slices of Fontina Cheese
, or Gruyere or Emmenthal
Salt & Black Pepper
Mixed Salad Leaves
, to serve

Chicken w/ Prosciutto and Cheese

Total time: 28 min
Servings: 4
Equipment: Oven & Stove
  • 2 Slices of Prosciutto Cheese
  • 4 Boneless Skinless Chicken Breasts
  • 4 tsp. Fresh Basil Leaves
  • 2 tbsp. Olive Oil
  • 1 tbsp. Butter
  • 1/2 c. Dry White Wine
  • 2 Slices of Fontina Cheese, or Gruyere or Emmenthal
  • 1/4 tsp. Salt & Black Pepper
  • 1 c. Mixed Salad Leaves, to serve
  • Preheat the oven to 400°F. Lightly oil a baking dish.
  • Using a very sharp knife, carefully make a horizontal slit from the side into each chicken breast.
  • Cut the prosciutto slices in half crossways. Place them in the centre of each chicken breast with a basil sprig.
  • Heat the oil and butter in a wide, heavy frying pan until foaming. Cook the chicken breasts over medium heat for 1–2 minutes on each side, until they change colour. Transfer to the baking dish. Add the wine to the pan juices, stir until sizzling, then pour over the chicken and season to taste.
  • Top each chicken breast with a half slices of Fontina. Bake for 20 minutes, or until the chicken is cooked through. Serve hot, with young salad leaves.