Chicken Stuffed with Fontina and Sage and Wrapped in Prosciutto
This is a great dish to serve for company and I love anything you can make ahead of time and put in the oven to roast when your guests arrive. Cut a pocket in the breast and fill it with caramelized onions, fontina cheese, and fresh sage leaves and then wrap it with prosciutto and roast it. Deglaze the pan with white wine, lemon juice and chopped sage and pour it over the chicken. You can make the chicken breasts several hours or the day before and keep in the refrigerator until you want to roast them. I served an Israeli couscous pilaf with it and roasted some asparagus in the oven while I was roasting the chicken. Click here for the recipe….