Ingredients
4
4 servings
- •4 sprigs fresh rosemary
- •4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
- •4 slices smoked fontina cheese
- •4 slices prosciutto
- •½ cup white wine
- •½ cup chicken broth
- •¼ cup olive oil
- •1 tablespoon freshly ground black pepper
- •4 cloves garlic, halved
- •salt to taste
Instructions
- Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
- In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
- Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
- Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.
Nutritional Facts
Per 4 servings
- Calories: 448
- Carbohydrate: 3g
- Fat: 30g
- Fiber: 1g
- Protein: 35g
- Sugar: 1g
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