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My review
Blissful Rosemary Chicken
CHEFSINGLEDAD
"An elegant and intensely flavorful way to prepare chicken breasts: roll with prosciutto and cheese, skewer with rosemary sprigs, and marinate (or not)."
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Ingredients
40 m servings 448 calsOriginal recipe yields 4 servings
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Directions
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- 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).
- 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.
Footnotes
- Note
- After the rolled chicken breasts have been arranged in the dish with the sauce (Step 4), the dish may be covered and placed in the refrigerator to allow the chicken to marinate for up to 24 hours. After marinating, allow the dish to sit for a few minutes before proceeding with Step 5.
Nutrition Facts
Per Serving: 448 calories; 29.8 g fat; 3.4 g carbohydrates; 35 g protein; 113 mg cholesterol; 639 mg sodium. Full nutrition
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Read all reviews 92124 Ratings
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Most helpful positive review
6/2/2005
Update from the author: What I love about this site is all of the input. Specifically, your comments on cheese, garlic and rosemary have made all the diff here. Re cheese: I still prefer smo...
Most helpful critical review
11/7/2007
Growing up in my family of outstanding Italian cooks (and being a pretty mean Italian cook myself!) I recognized this recipe as having all the combination of ingredients for a take on a great It...
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11/7/2007
Growing up in my family of outstanding Italian cooks (and being a pretty mean Italian cook myself!) I recognized this recipe as having all the combination of ingredients for a take on a great It...
6/2/2005
Update from the author: What I love about this site is all of the input. Specifically, your comments on cheese, garlic and rosemary have made all the diff here. Re cheese: I still prefer smo...
5/6/2006
This was my first attempt at slightly "fancier" cooking. I'm a complete novice, and I could not have been more pleased with how great this recipe turned out. As a bit of a beginner, there's noth...
1/14/2008
This was absolutely delicious, though I did make a few slight changes. 1. I used provolone cheese instead of fontina. 2. I browned the chicken before baking, as others recommended. 3. Instead ...
1/30/2006
I had my doubts when I made this. Also didn't think I could secure the chicken with a rosemary sprig. In the end I used chicken thigh for more flavors, and rolled the rosemary in the center an...
10/31/2005
This is a great recipe! ChefSingleDad, come over to my house and cook for me some night! I didn't have any fresh rosemary springs so I added about 1 tsp dried rosemary to the marinade. I put ...
1/14/2008
This is fabulous! I have made it many times and even my picky 12 yr. old daughter likes it. I have used flattened chicken tenderloin pieces instead of the breast halves at times. They're smal...
1/10/2008
I've made this twice now and love it! Each time I've used smoked mozzarella instead of fontina, and it's tasted delicious. Browning the chicken before baking did make all the difference in appea...
10/21/2005
What a great recipe. Flavours are wonderful and the sprig of rosemary is an addition that has real flair. Thanks for the tips on preventing the rosemary from blackening. I'm going to research...