Categories: Chicken
Ingredients
- 4 butterflied chicken breasts
- 4 slices prosciutto
- 4 slices Fontina
- 1/2 cup clarified butter
- 3 garlic cloves
- 1/2 sweet onion, diced
- 1/4 cup dry white wine
- 4 tbsp unsalted butter
- 1/2 tsp white pepper
- 1 dash salt
- 8 oz. cremini mushrooms, sliced
- 1/2 cup fresh basil, chopped
- 1 lemon, juiced
- Shredded Parmesan, for garnish
Directions
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Grill the chicken breasts on each side for 3 to 5 minutes.
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Remove the chicken from the heat and then stuff with the prosciutto and cheese. Place the ham and cheese on one side of the chicken and fold it over. Secure the filling with a toothpick.
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Wrap the chicken in foil to keep it warm.
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Saute the onions and garlic in butter until they become tender. Add the white wine to delgaze the pan.
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In the same pan, saute the mushrooms in the salt, pepper and butter until tender, then add the remaining ingredients and cook until completely blended.
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Transfer the chicken to a plate and pour the mushroom sauce over it. Remove the toothpick and serve. Garnish with Parmesan.