Chicken Breast With Rosemary, Fontina And Prosciuitto

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 sprigs fresh rosemary, same length of the chicken breast
• 2 small skinless chicken breasts
• 2 slices prosciutto ham, the same length as the chicken breast
• 2 slices fontina cheese, the same length as the chicken breast
• 2 teaspoons butter
• 2 tablespoons olive oil
• salt & freshly ground black pepper
• 1 tablespoon plain flour, for dusting
• 1/4 cup dry wine
• 1 teaspoon butter

Recipe

• 1 remove the needles from the rosemary and chop finely (i leave a few needles at the top).
• 2 take the bare woody rosemary stem and sharpen the thickest point to create a skewer.
• 3 flatten the chicken slightly with a meat mallet or rolling pin, then season with salt(very little salt) and freshly ground black pepper and sprinkle with the chopped rosemary needles.
• 4 place one slice of fontina on top of each chicken piece, followed by the prosciutto.
• 5 secure the stack with the rosemary branch as you would with a skewer or wooden toothpick.
• 6 dust the bare side of the chicken with plain flour and shake off any excess.
• 7 heat the butter and olive oil in a frying pan over a medium heat.
• 8 when the butter is foaming add the chicken, flesh-side down first and cook on a medium heat for about two to four minutes, or until golden-brown, then turn the breast over and cook for one minute on the prosciutto side, until golden.
• 9 turn the chicken breast over again and add the wine to the pan. heat to boil and reduce the liquid until almost entirely evaporated.
• 10 check the chicken breast is completely cooked through, then remove the chicken and place on a plate to rest.
• 11 meanwhile, add the teaspoon of butter to the pan and melt to thicken the sauce.
• 12 pour over the chicken and serve immediately.