Prosciutto and Fontina-Stuffed Chicken Breasts

Tonight was a later meal than normal, I took the opportunity to get a run in while Sueann watched the boys.  I learned some valuable lessons, don't run when hungry in high temps with humidity in full sunlight.  Yeah, well, you got to do what you have to do to get back in shape!  After the run we had to go to the store as Cody insisted on mushrooms with his chicken.  We get home and Bren crushes the crackers for me in the food processor while I mince garlic, shred fontina cheese and brown the prosciutto.  Once everything was done I put the chicken in the oven to make sure it cooked all the way through (I rolled it instead of cutting a pocket, I forgot I only had cutlets!) I put the mushrooms in with a 1/2 tbsp of butter and some white wine.  They smell fantastic!!

Reviews:
Cody: Cody, do you like the chicken?  These mushrooms are yummy!  Cody, can you eat some chicken and let me know if you want me to make it again.  (Chicken remains untouched while he devours mushrooms)  Cody finally eats chicken, mmm mommy this has cheese in it, this is good.  OK...would you eat it again?  YES!

Brendan:
Brendan did you like the chicken (looking at empty plate) mmhmmm

Holly:
This one is a keeper!  The cheese oozes out flavoring the chicken, the prosciutto is noticeable but not overpowering, the rosemary gives it a little kick of flavor though!

MMM gooey goodness in the middle!

RECIPE:

Cooking spray
1 ounce chopped prosciutto
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1/4 cup (1 ounce) shredded fontina cheese
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
42 saltine crackers (about 1 sleeve)
1/2 cup all-purpose flour
2 large egg whites
1 tablespoon Dijon mustard
2 tablespoons canola oil

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan; sauté 2 minutes or until browned. Add rosemary and garlic to pan; sauté 1 minute. Spoon prosciutto mixture into a bowl; cool to room temperature. Stir in fontina cheese; set aside.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons prosciutto mixture into each pocket; press lightly to flatten. Sprinkle chicken evenly with pepper.

Place crackers in a food processor; process 2 minutes or until finely ground. Place cracker crumbs in a shallow dish. Place flour in another shallow dish. Combine egg whites and mustard in another shallow dish, stirring mixture with a whisk.

Working with one chicken breast half at a time, dredge chicken in flour, shaking off excess. Dip chicken into egg white mixture, allowing excess to drip off. Coat chicken completely with cracker crumbs. Set aside. Repeat procedure with remaining chicken, flour, egg white mixture, and cracker crumbs.

Heat pan over medium-high heat. Add oil to pan, swirling to coat. Add chicken to pan; reduce heat to medium, and cook 10 minutes on each side or until browned and done.
Nutritional Information
Calories:381 (33% from fat)
Fat:14g (sat 3g,mono 6.4g,poly 2.9g)
Protein:46.6g
Carbohydrate:14.1g
Fiber:0.6g
Cholesterol:113mg
Iron:2.4mg
Sodium:591mg
Calcium:74mg