Name: Fontina and Prosciutto—Stuffed Chicken Breasts with Radicchio-Fennel Sauté
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: Serves 2
Cuisine: Italian
Ingredients: 2 oz/55 g fontina cheese, cut into ½-in/12-mm cubes; Salt and Freshly ground black pepper; 1 garlic clove, minced; 1 tbsp olive oil, plus more if needed; ⅓ cup/75 ml fresh orange juice; 1 small yellow onion, thinly sliced; 1 large fennel bulb, trimmed, cored, and thinly sliced; 1 small head radicchio (see “It’s that easy”), quartered, cored, and thinly sliced; 2 boneless, skinless chicken breast halves; 2 tsp minced fresh chives; 2 thin slices prosciutto, cut into 1-in/2.5-cm squares

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

When a chicken is stripped of its bones and skin, a great way to dress it back up is to stuff it with something delicious. Cheese and ham come directly to mind . . . namely, fontina cheese, which gets all oozy and soft when melted, and prosciutto, the prized Italian cured ham, for its blast of rich, smoky flavor. So—now that the chicken is all taken care of, let’s turn our attention to the vegetables. I can’t think of anything I’d rather eat with a luscious stuffed breast than sautéed bitte