Entree: Italy – Lombardy – Pollo Ripieno alla Lombarda (Prosciutto e Fontina) (Lombardy-style stuffed chicken with prosciutto and fontina)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Total 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 4 slices prosciutto, approx. 2 oz (57 g) total
- 4 oz (115 g) Fontina cheese, sliced or shredded
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten, approx. 3 1/2 oz (100 g)
- 1 cup (120 g) fine breadcrumbs
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tbsp (15 ml) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Toothpicks as needed

Show original ingredient measurements

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 4 slices prosciutto, approx. 2 oz (57 g) total
- 4 oz (115 g) Fontina cheese, sliced or shredded
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten, approx. 100 g
- 1 cup (120 g) fine breadcrumbs
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Toothpicks as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). Butterfly each chicken breast and pound gently to an even thickness (about 1/2 inch (1.27 cm)).
2. Place one slice of prosciutto and about 1 oz (28 g) Fontina cheese on each breast, fold or roll to enclose filling, and secure with toothpicks. Season outside with salt and pepper.
3. Prepare dredging stations: flour, beaten eggs, and breadcrumbs. Dredge each stuffed breast in flour, dip in egg, then coat evenly with breadcrumbs.
4. Heat olive oil and butter in an ovenproof skillet over medium heat. Sear chicken on both sides until golden, about 3 minutes per side.
5. Pour white wine into skillet to deglaze, add chicken stock, and bring to a simmer. Transfer skillet to preheated oven and bake until chicken is cooked through, about 12–15 minutes (internal temp 165°F / 74°C).
6. Remove chicken to a plate; place skillet over medium heat, reduce sauce slightly, stir in chopped parsley, adjust seasoning, and spoon sauce over chicken before serving. Remove toothpicks.

1. Preheat oven to 375°F (190°C). Butterfly each chicken breast and pound gently to an even thickness (about 1/2 inch).
2. Place one slice of prosciutto and about 1 oz (28 g) Fontina cheese on each breast, fold or roll to enclose filling, and secure with toothpicks. Season outside with salt and pepper.
3. Prepare dredging stations: flour, beaten eggs, and breadcrumbs. Dredge each stuffed breast in flour, dip in egg, then coat evenly with breadcrumbs.
4. Heat olive oil and butter in an ovenproof skillet over medium heat. Sear chicken on both sides until golden, about 3 minutes per side.
5. Pour white wine into skillet to deglaze, add chicken stock, and bring to a simmer. Transfer skillet to preheated oven and bake until chicken is cooked through, about 12–15 minutes (internal temp 165°F / 74°C).
6. Remove chicken to a plate; place skillet over medium heat, reduce sauce slightly, stir in chopped parsley, adjust seasoning, and spoon sauce over chicken before serving. Remove toothpicks.