Tuesday, November 24, 2009

Prosciutto and Fontina Stuffed Chicken Breasts

This recipe comes from cooking light.

Cooking spray
1 ounce chopped proscuitto
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1/4 cup (1 ounce) shredded fontina cheese
4 skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
42 saltine cracker (about 1 sleeve)
1/2 cup all purpose flour
2 large egg whites or 1 large egg
1 Tablespoon dijon mustard
2 tablespoons canola oil
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan; saute' 2 minutes or until browned. Add rosemary and garlic to pan; saute' 1 min. Spoon prosciutto mixture into a bowl; cool to room temperature. Stir in fontina cheese; set aside.  Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons prosciutto mixture into each pocket; secure with toothpicks that have been soaked in water to prevent burning. Sprinkle chicken evenly with pepper. Place crackers in food processor; process 2 min. or until finely round. Place cracter crumbs in a shallow dish. Place flour in another shallow dish. Combine egg whites and mustard in another shallow dish, stirring mixture with a whisk. Working with one chicken breast half at a time, dredge chicken in flour, shaking off excess. Dip chicken in flour, shaking off excess. Dip chicken into egg mixture, allowing excess to drip off. Coat chicken completely with cracker crumbs. Set aside. Repeat procedure with remaining chicken. Heat pan over medium-high heat. Add oil to pan, swirling to coat. Add chicken to pan; reduce heat to medium, and cook 10 min on each side or until browned and done. Turn often to prevent burning.

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