• 4 chicken breasts
• 1/2 pound spinach, blanched and squeezed of excess water
• 4 slices fontina cheese
• 4 slices prosciutto
• flour for dredging extra-virgin olive oil (for frying)
• 1/2 cup Marsala wine
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1 tablespoon plus 1 teaspoon Italian parsley, chopped
• 1 cup cremini mushrooms, sliced
• 2 tablespoons butter

Lay chicken breast between two pieces of plastic wrap on a flat work surface. With a flat mallet, pound the chicken until 1/4 inch thick. Remove wrap and top each with one-quarter spinach, 1 slice fontina and 1 slice of prosciutto, roll to enclose. Tie with butcher's string. Dredge in flour.

Heat a large sauté pan with 1/4 inch of the extra-virgin olive oil until the temperature reaches 400 degrees. Brown the chicken on all sides. Drain oil from the pan.

Add the Marsala and white wines, chicken stock and parsley to the pan. Add the mushrooms, cover and simmer on a low flame for 20 minutes. Remove the chicken. Add the butter and swirl into the sauce to thicken.

To assemble, cut the chicken into three pieces, add the sauce, garnish with parsley and serve with mashed potatoes. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Browse/Search for other Recipes