Stuffed Chicken Breasts with Proscuitto, Thyme and Fontina

This dish was inspired by lemons, of all things. I had a few beautiful lemons that I wanted to use so I went hunting for something unusual to do with them. I turned to my (husband…if you are reading this…skip the next line) giant collection of cooking magazines and found inspiration in the pages of an older issue of Saveur.  There was a beautiful photograph of stuffed chicken breasts surrounded by lemons that were caramelized in the most appealing of ways (you can find the original recipe and photo here).

I made a few alterations to the recipe based on need (couldn’t find any raclette) and desire (I have decided I don’t like tarragon).

Stuffed Chicken Breasts with Proscuitto, Thyme and Fontina
You will need to tie up the breasts with some kitchen twine…if you are unfamiliar with a good technique, improvise. It could be fun.

Stuff Chicken 3

  • 4 bone-in chicken breasts (larger is better)
  • 3 cloves of garlic
  • 1/2 tsp. coarse salt
  • 1 tsp. fresh thyme
  • 4 large slices of proscuitto TIP: Ask the deli not to slice these too thinly
  • 4 slices of fontina
  • large glug of olive oil
  • 1/2 c. chicken stock
  • 2 lemons, sliced in half

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