Ingredients
- 4 sprigs fresh rosemary
- 4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
- 4 slices smoked fontina cheese
- 4 slices prosciutto
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 1 tablespoon freshly ground black pepper
- 4 cloves garlic, halved
- Salt to taste
Directions
Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
Preheat oven to 425 degrees F (220 degrees C).
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Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.
