Monday, October 20, 2014

Prosciutto Wrapped Chicken With Fontina Sauce

My Sunday dinner was leaning towards Italian this week.  I found some nice looking prosciutto and I had chicken breasts so I combined the two with a creamy, Fontina cheese sauce that works to serve with potatoes or pasta on the side.

Prosciutto Wrapped Chicken with Fontina Sauce

2 - 4 chicken breasts, butterflied
Salt and freshly ground pepper
1 tbsp Parmesan cheese, grated for each chicken breast
2 - 4 slices prosciutto

Carefully butterfly the chicken breasts.  Season and top with the Parmesan.

Roll up and wrap the prosciutto around and place in a greased pan, seam side down.

Bake at 350° for 40 minutes.  Serve with the Fontina sauce.

Fontina Sauce

8 oz grated Fontina cheese
1/2 cup whipping cream
Salt & pepper to taste
1/8 tsp crushed red pepper flakes

Heat over a low heat and cook until the cheese melts.