Recipes

For even more flavor, add two tablespoons Dijon mustard to the eggs and four teaspoons dried sage leaves to the breadcrumbs in the breading step.

4 large boneless, skinless chicken breast halves (8 ounces each)
4 thin slices prosciutto (2 to 3 ounces)
1 cup lightly packed grated fontina cheese
¾ cup unbleached all-purpose flour
2 large eggs
1½ cups fresh breadcrumbs
Kosher salt and freshly ground black pepper
2/3 cup olive oil

If the chicken breasts have tenderloins, remove them and save for another use. Trim, rinse, and pat the breasts dry. Make a pocket on the thicker side of each breast. Using a sharp boning or utility knife, cut into the breast about ½ inch from one end. Cut a pocket, going to within about ¼ inch of the other side. Lay a slice of prosciutto along the length of the pocket, then stuff in ¼ cup of the cheese, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.

Line up three wide shallow dishes (like soup plates or pie pans). Fill the first with the flour. In the second, whisk together the eggs. In the third, toss together the breadcrumbs with ½ teaspoon salt and ½ teaspoon pepper.

Season the breasts generously on both sides with salt and pepper. Dredge one breast well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off excess. Set on a plate and repeat with the other breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard any leftover flour, egg, or crumbs.

Heat the oven to 350°F. Heat the olive oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, place two of the breasts carefully in the pan and cook until golden brown, about 3 minutes per side. If the oil seems to get too hot, reduce the heat to medium. Transfer to a baking sheet. Repeat with the other two breasts. Bake until the chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes. Serve immediately.

—Jennifer C. Martinkus and Derrin Davis

Tips: Stuff, Coat & Sear for Crisp, Full Flavor