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