Makes 6 servings
We don't fry every day, but when we do, it's crispy chicken stuffed with cheese and prosciutto. We love this recipe for its versatility, so don't be afraid to swap out fillings to suit your tastes. Add Sun-Dried Tomato Pesto, caramelized onions, or even chopped Steamed Broccoli with Cheddar cheese. Just be careful, because wet fillings can drip out as you fry and cause splatters.
- 6 boneless, skinless chicken breasts
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 6 thin slices prosciutto
- 1 1/2 cups mushrooms, sliced and sautéed
- 6 thin slices fontina
- 2 egg whites, lightly beaten, as needed
- All-purpose flour, as needed
- Eggs, beaten, as needed
- Bread crumbs, as needed
- Extra-virgin olive oil, as needed
- Place each breast between two sheets of parchment paper or plastic wrap and pound with a mallet to a thickness of between 1/4 and 1/2 inch.
- Season the chicken breasts with salt and pepper. Top each breast with 1 slice of prosciutto, 1/4 cup mushrooms, and 1 slice of cheese, leaving a border of 1 inch uncovered. Brush the edges with egg white, and roll one side of the pounded breast over the filling to meet the opposite edge, and then gently pound the edges with a mallet to seal.
- Dredge the chicken breasts in the flour, shaking off any excess. Coat in the beaten eggs and then roll in the bread crumbs.
- In a sauté pan, heat enough oil to come one-third to one-half of the way up the sides of the chicken breasts. When the oil is shimmering, place 3 chicken breasts in the pan, seam side down, and cook until the bottom is golden brown, 3 to 5 minutes. Turn the breasts over, and cook the second side until golden brown. Remove the breasts from the pan and transfer to a dish lined with paper towels. Repeat with the remaining 3 breasts. Let the chicken rest for 20 minutes before serving.