Prosciutto-Wrapped Chicken with Fontina and Sage

This easy 4 ingredient weeknight meal is definitely fancy enough for guests! Juicy chicken breasts are stuffed with nutty, creamy imported Emmentaler cheese and then wrapped in sweet and salty prosciutto before baking.  The nutty, dense cow’s milk cheese melts beautifully out of the interior for a major flavor bomb.  If you haven’t tried Fontina, consider it the ultimate version of Swiss cheese from Switzerland!

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4 chicken breasts
1 cup grated imported Fontina cheese
1/4 cup chopped fresh sage, additional for garnish
12 slices imported prosciutto
Salt and pepper to taste


Preheat your oven to 450 degrees and line a baking pan with parchment or coat with cooking spray. Use a sharp paring knife to carefully cut a slit into the side of each chicken breast, wiggling it through the center (but not all the way through) to make a pocket.
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Carefully stuff cheese and sage evenly into the center of each chicken breast. Season chicken lightly with salt and pepper. Evenly wrap 3 slices of prosciutto around each breast, tucking the ends firmly underneath.
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Place chicken on prepared pan and bake for 17-20 minutes or until a meat thermometer reads 165 in the center. Let cool for a few minutes before serving.
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Tip: This dish is delicious served with grainy mustard on the side or drizzled with good quality balsamic vinegar.

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