Prosciutto and Fontina Stuffed Chicken Breasts

Stuffed chicken breasts sound fancy, but they can be a cinch to make. You can use anything for stuffing— meats, cheeses, relishes, herbs, or tapenades. Intense flavors are good since there’s not room for too much. Tom Conlee gave me the idea to use this delicious combination of prosciutto, Fontina, and herb butter. I hope you will enjoy it as much as I do.

4 tablespoons unsalted butter, softened

2 tablespoons minced shallots

1 tablespoon finely chopped fresh sage

2 ounces Fontina cheese, cut into 3-inch-by-1-inch sticks

4 slices prosciutto

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Vegetable oil, for the grates

In a small bowl stir together the butter, shallots, and sage until well combined. Set aside.

Wrap each piece of cheese with a slice of prosciutto. Set aside.

Place a chicken breast on a cutting board. To create a pocket, cut a slit in to the thickest part of the breast three fourths of the way through the center (about 3 1/2 inches long) and then move the knife in a fanning motion to create the pocket, being careful not to cut through to the other side. Repeat with each chicken breast.

Place one tablespoon of the herb butter into each pocket and spread evenly with your fingers. Insert a wrapped cheese stick into each pocket. Secure with a toothpick if desired.

Brush the breasts on both sides with the olive oil and season with the salt and pepper to taste.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side. Remove the chicken from the grill. Let rest for 5 minutes before slicing. Serve warm.

Serves 4.

Cooking Tips: Many people butterfly a chicken breast when stuffing, but I find the pocket-method better keeps the filling inside the breast.

When stuffing a chicken breast, you don’t want to add too much filling. Approximately 1/4 cup of filling is the perfect amount.

Variation: Fresh thyme, rosemary, or basil would all be delicious substitutions for the sage in the herb butter.

Suggested Sides: Grilled Potato Salad and Grilled Asparagus