Description
This Fontina & Prosciutto Stuffed Chicken recipe features juicy, tender chicken breasts filled with a savory mixture of Fontina cheese, prosciutto, fresh spinach, and herbs. The chicken is first seared to achieve a crispy, golden crust and then baked to perfection, making it a delightful and elegant main dish perfect for a family dinner or special occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Stuffing
- 1 cup Fontina cheese, shredded
- 4 slices prosciutto, chopped
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh basil, chopped
Other
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken.
- Prepare the stuffing mixture: In a bowl, combine the shredded Fontina cheese, chopped prosciutto, chopped spinach, minced garlic, salt, pepper, and chopped fresh basil. Mix well so all ingredients are evenly distributed.
- Create pockets in the chicken breasts: Using a sharp knife, carefully slice each chicken breast horizontally to form a pocket without cutting through the other side.
- Stuff the chicken breasts: Fill each chicken breast pocket with the prepared cheese and prosciutto mixture. Use toothpicks to securely close the openings if needed.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 4-5 minutes on each side until they develop a golden brown crust.
- Add Parmesan and bake: Sprinkle grated Parmesan cheese evenly over the seared chicken breasts. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
- Rest and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful chicken.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- Be careful when slicing the chicken breasts to create pockets without cutting all the way through.
- To avoid cheese leakage, secure the pockets with toothpicks if necessary.
- Fresh basil can be substituted with fresh parsley or oregano for a different flavor profile.
- Serve with a side of roasted vegetables or a light salad for a complete meal.
