Monday, March 26, 2012

Prosciutto & Fontina Chicken with Lemon Mushroom Sauce

This Chicken. OH. MY. GOODNESS. This. Chicken.

You know those meals that you have where you eat them and then when you’re done, you want to eat them all over again? (Please tell me that’s not just me…) THIS is one of those dishes.

I’m dying to make this chicken again.

Hubs and I LOVE Carrabbas and my absolute favorite dish to order there is the Pollo Rosa Maria. We’re talking wood grilled chicken stuffed with Prosciutto and Fontina and then smothered in lemon mushroom basil sauce. KILLER.

This, my friends, is my take on that dish (and it is GOOOOOOD stuff ya’ll!).

It’s so good that talking about it has ALMOST made me forget about what happened yesterday…

… ALMOST! 😉 My pup jumped up, looped her paw trough the neck strap and knocked the camera on to the floor (yah, i STILL feel sick over it… but what can ya do?). I’ll be taking it to the camera repair shop today – pretty sure the lense is toast, but cross your fingers that the camera body is salvageable!

Anyhow, back to the chicken…. Go make this. It’ll make any Monday better!!! & you’ll love it! 😉


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Prosciutto & Fontina Chicken with Lemon Mushroom Sauce

Yield: 3-4 servings

Prep Time: 15 minutes

Cook Time: 45-55 minutes

Total Time: 60-70 minutes


For the Lemon Mushroom Sauce:
2 tablespoons olive oil
1/2 small onion, finely diced
8 ounces mushrooms, wiped clean and sliced
3 cloves garlic, grated
3 tablespoons salted butter
1 lemon, juiced
1/3 cup chicken broth
1/2 teaspoon salt
cracked black pepper
6 basil leaves, chopped

For the Chicken:
1 1/2 pounds boneless skinless chicken breasts (3-4 chicken breasts)
1/2 teaspoon salt
1/2 teaspoon dried oregano
cracked black pepper
3-4 slices of Prosciutto (1 per chicken breast)
3-4 ounces Fontina cheese (1 ounce per chicken breast)


For the Lemon Mushroom Sauce:
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 2-3 minutes (until beginning to soften). Add the mushrooms and continue to cook until mushrooms have softened and begin to golden (5-10 minutes). Add the garlic and saute for another minute, until fragrant.

Add butter and lemon juice and stir well. Lastly, add chicken broth salt and pepper. Allow sauce to simmer and thicken a bit (5-10 minutes). Keep warm until ready to use. Add chopped basil to sauce just before serving.

For the Chicken:
Mix together the salt, oregano, and pepper and sprinkle mixture even over both sides of the chicken breasts. Grill over medium high heat until cooking through (8-10 minutes per side).

Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the lemon mushroom sauce evenly over top of them.

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60 Responses to “Prosciutto & Fontina Chicken with Lemon Mushroom Sauce”

  1. 1

    Joei — May 18, 2013 @ 10:01 am

    Ok, at second glance it appears they not only took your photo but also copied and pasted your recipe… with zero credit to you.

  2. 2

    Courtney — August 21, 2013 @ 4:27 pm

    Oh my gosh, STOP it. This recipe has bookmarked for months (years?) now and I’m finally making it tonight. No excuses. If I don’t necessarily wanna whip out the grill tonight (it’s getting colder earlier these days up here in Seattle), what would you suggest my next best method? Sauteing the chicken?

    Can’t wait to try it – dinner may just have to come a bit early tonight 😉

  3. 3

    lisa — March 20, 2015 @ 4:23 pm

    Will be making this dish tonight. I’m a big fan of the chicken trio but the Bryan is my favorite.

  4. 4

    Mrs. Chiu — June 30, 2015 @ 8:18 pm

    This was wonderful! Made tonite with a few changes. Used turkey breasts sliced thin horizontally, pounded slightly (I got 6 pieces out of it). Rolled up fontina cheese inside and then basted breasts with olive oil, garlic, pepper, oregano and lightly salted. Wrapped proscuitto around each breast and arranged in oiled baking dish. Baked at 400 for 25 minutes. No changes for sauce…was divine! Everyone liked. Definitely a keeper.

  5. 5

    Aly — August 22, 2016 @ 12:55 am

    I make a dish similar to this, I add a slice of grilled eggplant and make a lemon sauce without the mushrooms, is yummy. Great recipe. Thanks

  6. 6

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