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.
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.