Nutritional Information
Calories: 381
Fat: 14g
Protein: 46.6g
Cholesterol 113mg
Carbohydrates: 14.1g
Sodium: 591mg
Calcium: 74mg
Iron: 2.4mg
Fiber 0.6g


Servings
Serves 4, each serving 1 stuffed chicken breast.

Time To Cook
Preparation Time: 40 minutes complete.
Stuffed Chicken Breasts
With Prosciutto And Fontina Cheese

Ingredients
  • Cooking spray of your choice
  • 1 ounce chopped deli prosciutto
  • 1 1/2 teaspoons minced fresh rosemary
  • 2 garlic cloves, minced
  • 1/4 cup, about 1 ounce shredded fontina cheese
  • 4 boneless & skinless chicken breast halves, about 6 ounces each
  • 1/4 teaspoon freshly ground black pepper
  • 42 saltine crackers, about 1 sleeve
  • 1/2 cup all-purpose flour
  • 2 large egg whites
  • 1 tablespoon Dijon mustard
  • 2 tablespoons canola oil

Directions
  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan and sauté for 2 minutes or until browned. Add rosemary and garlic to pan and sauté for 1 minute. Spoon prosciutto mixture into a bowl, cool to room temperature. Stir in fontina cheese and set aside.
  2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons prosciutto mixture into each pocket, then press lightly to flatten. Sprinkle chicken evenly with pepper.
  3. Place crackers in a food processor and process 2 minutes or until finely ground. Place cracker crumbs in a shallow dish. Place flour in another shallow dish. Combine egg whites and mustard in another shallow dish, stirring mixture with a whisk.
  4. Working with one chicken breast half at a time, dredge chicken in flour, shaking off excess. Dip chicken into egg white mixture, allowing excess to drip off. Coat chicken completely with cracker crumbs and set aside. Repeat procedure with remaining chicken, flour, egg white mixture, and cracker crumbs.
  5. Heat pan over medium-high heat. Add oil to pan, swirling to coat. Add chicken to pan and reduce heat to medium, and cook 10 minutes on each side or until browned and done
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