Description
This Fontina & Prosciutto Stuffed Chicken recipe features juicy, boneless chicken breasts filled with a savory mixture of fontina cheese, prosciutto, fresh spinach, and herbs. Seared to a golden crisp on the stovetop and finished in the oven with a sprinkle of Parmesan, this dish delivers a perfect balance of creamy, salty, and fresh flavors that will delight your palate.
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 black pepper
- 1/4 cup fresh basil, chopped
For Cooking
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Prepare Stuffing: In a mixing bowl, combine the shredded fontina cheese, chopped prosciutto, chopped spinach, minced garlic, salt, pepper, and chopped fresh basil until evenly mixed.
- Create Chicken Pockets: Using a sharp knife, carefully slice horizontally into each chicken breast to form a pocket without cutting all the way through.
- Stuff the Chicken: Fill each chicken breast pocket with the prepared cheese and prosciutto mixture. Secure the openings with toothpicks to keep the stuffing inside during cooking.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear each side for 4-5 minutes until they are golden brown and beautifully crisp.
- Add Parmesan and Bake: Sprinkle the grated Parmesan cheese evenly over the seared chicken breasts. Transfer the skillet directly into the preheated oven.
- Bake Until Cooked Through: Bake the chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute before serving.
Notes
- Use a sharp knife to create the chicken pockets to avoid cutting through completely.
- Use toothpicks to secure the stuffing and prevent it from spilling out during cooking.
- Allow the chicken to rest after baking for the best juiciness and flavor.
- Substitute fontina cheese with mozzarella or provolone if unavailable.
- This recipe works well with fresh spinach, but you can also use baby kale or arugula as alternatives.
