Ingredients
- Four skinless,boneless chicken breast halves,pounded thinly
- Four slices imported prosciutto
- 1/3 lb grated Italian Fontina
- Fresh sage, 2T chopped, half for stuffing and half for crumb mixture.
- Melted butter (2T)
- Bread crumbs (preferably Panko)
Directions
Turn your oven to 325 degrees and prepare to let these rolls cook til’ done without much loss of cheese.
Pound chicken breasts to even thickness. Lightly salt and pepper. Lay on proscuitto, sage, grated Fontina. Roll up and keeping seal tight roll in butter and crumbs. Place seal-side down in pan and bake for 45-50 minutes.
Remove from oven when fully cooked and let rest, then serve whole or slice for presentation.
These can be made in advance and refrigerated or frozen, making them a dinner party delight.
Cooking with Dee 