2 large chicken breasts, skinned and de-boned
4 thin slices prosciutto
4 slices fontina cheese (or gouda)
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
2 tablespoons olive oil
1 garlic clove, crushed
pinch of salt
cracked black pepper to taste
Place each chicken breast in a freezer bag and pound-out until flat. Remove from bag.
Lay out the chicken breasts with the side facing down from which the skin was
removed. Place 2 slices of cheese and 2 slices of prosciutto on each chicken breast,
roll up, and set aside.
Place the basil, parsley, olive oil, garlic, salt, and pepper in a blender and mix well.
Thoroughly coat each stuffed and rolled chicken breast with the basil-parsley mixture,
and then bake, uncovered, for 13 minutes at 350 degrees.
Mushroom Demi-glace:
½ clove garlic, crushed
1 tablespoon olive oi8l
½ cup of 3 different kinds of mushrooms, stemmed and sliced
1 cup beef demi-glace
2 tablespoons chicken stock or red wine
2 sprigs fresh rosemary
Sauté the garlic and olive oil for 30 seconds over medium-high heat. Add the
mushrooms. Deglaze the pan with the chicken stock (or red wine) by stirring gently to
loosen the browned bits of food on the bottom of the pan. Add the beef demi-glace
and rosemary and cook for 2 minutes.
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