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.
- 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