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Chicken Breasts With Prosciutto & Fontina Recipe
|Skinless boneless chicken breast halves||4|
|Olive oil||2 Tablespoon|
|Minced sage/1 teaspoon dry sage||1 Tablespoon|
|Thin prosciutto slices||2 Ounce (4 Slices)|
|Shredded fontina cheese||1⁄4 Cup (4 tbs)|
|Fresh sage leaves||4|
Serving size: Complete recipe
Calories 1739 Calories from Fat 636
% Daily Value*
Total Fat 72 g110.8%
Saturated Fat 24.1 g120.5%
Trans Fat 0.2 g
Cholesterol 450.1 mg
Sodium 1818.4 mg75.8%
Total Carbohydrates 92 g30.5%
Dietary Fiber 60.6 g242.2%
Sugars 3 g
Protein 200 g399.4%
Vitamin A 185.1% Vitamin C 94.9%
Calcium 270.5% Iron 263.5%
*Based on a 2000 Calorie diet
Mix oil and minced sage; brush evenly over chicken.
Place chicken on a rack in a baking pan.
Bake, uncovered, in a 450° oven until meat in thickest part is no longer pink; cut to test (about 12 minutes).
Place a slice of prosciutto (folded in half, if necessary) on each piece of chicken; sprinkle chicken evenly with cheese.
Return to oven and bake just until cheese is melted (about 3 minutes).
Press a sage leaf onto cheese on each piece of chicken, if desired.