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Ingredients

• 4   large boneless, skinless chicken breast halves (8 to 9 ounces each)
• 4   thin slices prosciutto (2 to 3 ounces)
• 1 cup  lightly packed grated Fontina (3 ounces)
• 3/4 cup  unbleached all-purpose flour
• 2   large eggs
• 2 tablespoons  Dijon mustard
• 1-1/2 cups  fresh breadcrumbs
• 4 teaspoons  dried sage leaves
•   Kosher salt and freshly ground black pepper
• 2/3 cup  olive oil

Description

These Stuffed Chicken Breasts Can Be Assembled And Refrigerated For Up To Three Hours Before Cooking.

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