Stuffed Chicken Breast with Prosciutto, Manchego, & Fontina with a Red Wine Reduction
Serves 4 people
- 2 whole boneless & skinless chicken breasts
- 8 slices Spanish Manchego cheese
- 8 slices Italian Fontina cheese
- 8 slices Prosciutto di Parma
- Salt (to taste)
- Black Pepper (to taste)
- Garlic Powder (to taste)
- 2 cups of Doris Montepulciano Red Wine
- 4 tablespoons sugar
Using a knife cut each chicken breast in half so you have 4 pieces of chicken. Cut into the side of each piece of chicken to create a pocket. Be careful not to cut all the way through.
Season the pocket with salt, black pepper, and garlic powder. Stuff each piece with Manchego, Fontina, and Prosciutto (2 slices each per chicken).
Close the chicken pocket, tucking in any filling.
Season outside of chicken with paprika and bake at 325 degrees for 15-18 minutes or until internal temperature reaches 160 degrees.
Red Wine Reduction Sauce
As chicken is baking combine sugar and red wine in a pan on high heat. When it comes to a boil reduce heat to low as to not burn it. Heat mixture until it has a thick syrupy consistency.
When the chicken is done place in a dish and drizzle the red wine reduction on top of the stuffed chicken. Buon Appetito! This dish was showcased on a previous video on Cheeses of the World. You can view that video below: