Culinary Disasters

Got home last night and wanted to make a quick and simple dish.

This is a prosciutto and fontina stuffed chicken breast cooked in a tomato wine sauce.

Ingredients for chicken

• Boneless skinless chicken breasts
• Prosciutto
• Fontina cheese
• Salt and pepper
• Olive oil

Ingredients for sauce

• 1 onion diced fine
• 1 celery diced fine
• 1 green pepper diced fine
• 3 cloves of garlic
• 4-5 mushrooms sliced thin
• Cup of red wine
• Can of diced tomatos
• Fresh herbs (basil, thyme, bay leaf, oregeno)
• Salt and pepper
• Olive oil

The first step it to prep the chicken and to do that take a thin knife such as a paring knife and cut a slit in the thickest part of the chicken breast to create a pocket. Take a slice of fontina cheese and wrap it with a slice of prosciutto. Insert this into the pocket of the chicken. I also like to salt and pepper only one side of the chicken.

Over a hot skillet add olive oil and add chicken and brown for 3-4 minutes per side. Remove from the skillet.

If needed add a little more oil to the pan and add the celery, onion, bell pepper, and some salt and pepper. Cook until soft (about 5-6 minutes) and stir constantly.

Go ahead and add the garlic and mushrooms and stir for a couple of minutes.

After the mushrooms have softened up a little bit (3-4 minutes) add the red wine to deglaze the pan. Make sure you scrape the bottom of the pan to remove anything that is stuck. We want to cook the wine for a couple of minutes and reduce it by about 1/2.

Add the tomato and fresh herbs and bring to a boil.

Add the chicken back to the pan, cover, lower heat to medium, and let it cook for 20 minutes or till chicken is done.

Once the chicken is cooked remove it from the pan and let it rest for a couple of minutes. After it has rested slice it and pour the sauce from the pan over it.

In the last picture I did not add the sauce or really clean up the presentation. I was way to hungry.

Tags: chicken, pork, All //