Ingredients
-
1/2
-
1/3
-
1/3
-
2
-
4
-
2
-
3/4
-
1/2
-
-
-
-
-
-
-
Directions
Chicken Breasts With Fontina and Prosciutto, From March 2011 Bon Appetit magazine: For an easy dinner party, round this out with orzo on the side, a green salad, and a light Italian red wine like Dolcetto Finish with sorbet and chopped dark chocolate , From March 2011 Bon Appetit magazine: For an easy dinner party, round this out with orzo on the side, a green salad, and a light Italian red wine like Dolcetto Finish with sorbet and chopped dark chocolate
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Steps
|
1
Done
|
Preheat Oven to 300f |
|
2
Done
|
Combine Cheeses, Prosciutto, and Basil in Small Bowl. Season Stuffing With Freshly Ground Black Pepper. |
|
3
Done
|
Run Fingers Under Skin of Chicken Breasts to Loosen. Spread Stuffing Under Skin. Sprinkle Chicken With Salt and Pepper. |
|
4
Done
|
Melt 1 Tablespoon Butter in Large Nonstick Skillet Over Medium-High Heat. Add Chicken, Skin Side Down, and Cook Until Brown, About 3 Minutes Per Side. |
|
5
Done
|
Reduce Heat to Medium, Cover, and Cook Until Chicken Is Cooked Through, Turning Once, About 10 Minutes. |
|
6
Done
|
Transfer to Rimmed Baking Sheet; Place in Oven to Keep Warm. |
|
7
Done
|
Add Broth and Marsala to Skillet; Bring to Boil and Cook Until Sauce Is Reduced to Scant 1/2 Cup, Scraping Up Browned Bits, 3 to 4 Minutes. Remove from Heat; Whisk in 1 Tablespoon Butter. |
|
8
Done
|
Season Sauce to Taste With Salt and Pepper. |
|
9
Done
|
Place Chicken on Plates. Add Any Juices from Baking Sheet to Sauce. Spoon Sauce Over Chicken and Serve. |
