Ralph made this recipe countless times, especially for guests, as it is a very tasty chicken dish, and a lovely presentation. I have a feeling it comes from someone's cookbook of old, but I can't find the recipe anywhere in our cookbook collection, so if some chef out there recognizes it, please let me know and I will give credit where it is due, because this is a great recipe.
Ingredients (serves at least 4):
- 4 whole chicken breasts (8 half breasts), skinless and boneless
- 1/2 pound Italian fontina cheese, shredded or cut into rather flat sections (do not substitute any other kind of fontina like Danish or Swedish, these cheeses impart a different flavor)
- 1 tsp or more each of marjoram and thyme or Italian seasoning salt and pepper a few T. flour for dredging the breasts 2 T. butter and 2-3 T. refined sesame oil or canola oil 1/3 - 1/2 cup dry white wine
Directions:
- Cut breasts in half, trim off fat.
- Pound the chicken both sides lightly until flattened.
- Season with salt and pepper.
- Place some of the cheese on each chicken piece, sprinkle
- with the dried herbs, and roll up, you can tie
- it with string and/or secure with toothpicks.
- Dredge each piece in flour and shake off.
- Heat butter and oil in a skillet.
- Brown the chicken, on all sides, add the wine and cover, cook over low heat for several minutes.
- Remove the cover when chicken is firm and almost done. Continue to cook for a couple of minutes.
- Adjust seasoning, but do not salt too much, as the fontina cheese is salty.
- You may sprinkle the chicken with fresh herbs like marjoram and parsley.
This is good with rice and a simple steamed vegetable of choice.