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Crispy Prosciutto-Wrapped Chicken with Fontina

Crispy Prosciutto-Wrapped Chicken with Fontina reads richness 8.2, umami 8.1 and salinity 6.7 on Palate's 0–10 flavor X-ray — a Italian-American main, about 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.0 / 10
• Sweet & Fruity — 3.0 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 8.7 / 10
• Aromatic & Spice — 1.8 / 10

The measured notes (of 18)

Richness 8.2 · Umami 8.1 · Salinity 6.7 · Citrus 4.9 · Sourness 4.5 · Funk & Ferment 2.7 · Fruity 2.6 · Nutty 1.6 · Herbaceous 1.6 · Floral 1.6 · Bitterness 1.4 · Sweetness 1.3 · Earthy 1.2 · Warm Spice 1.1 · Heat 0.7

What's in it (12)

• boneless chicken — 680 g
• salt — 3 g
• black pepper — 1 g
• sage — 2 g
• fontina cheese — 113 g
• prosciutto — 907 g
• olive oil — 27 g
• unsalted butter — 27 g
• dry white wine — 118 g
• low-salt chicken broth — 118 g
• lemon juice — 15 g
• unsalted butter — 14 g

Time & effort: about 34 min (29 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 206.9 kcal, 23 g protein, 14.1 g fat, 0.5 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pound the chicken breasts between sheets of plastic wrap to an even 1/2-inch thickness; this is what keeps them from drying out before the prosciutto crisps. Season both sides with the salt and pepper.
2. Lay 2 sage leaves and a piece of fontina down the center of each breast. Wrap each breast tightly with 2 slices of prosciutto, overlapping the slices so the cheese is fully enclosed, and tuck the ends underneath so the seam sits face-down.
3. Preheat the oven to 400 F. Heat the olive oil and 2 tablespoons butter in a large oven-safe skillet over medium-high heat until the butter foams.
4. Sear the chicken seam-side down first, 3-4 minutes until the prosciutto is deeply crisp and mahogany-colored, then flip and sear the second side 3-4 minutes until equally crisp.
5. Transfer the skillet directly to the oven and roast until the chicken reaches 165 F at the thickest point, 12-15 minutes.
6. Move the chicken to a plate, tent loosely with foil, and let it rest 5 minutes so the cheese sets instead of pouring out when you slice.
7. Set the skillet (handle will be hot) over medium heat and pour in the white wine, scraping up the browned bits from the bottom. Simmer until reduced by half, 2-3 minutes.
8. Add the chicken broth and simmer until the liquid is reduced to about 1/2 cup, 4-5 minutes.
9. Take the skillet off the heat and whisk in the lemon juice, then the cold butter one piece at a time, swirling until the sauce turns glossy and lightly thickened.
10. Slice each chicken breast on a slight bias and fan the pieces on plates. Spoon the sauce over the top and serve right away.

Dishes with a similar flavor shape

• Stracciatella in Brodo — Italian
• Saltimbocca alla Romana — Italian
• Zürcher Geschnetzeltes (Zurich-Style Veal in Cream) — Swiss
• Pork Tenderloin Saltimbocca — Italian-American
• Pork Milanese with Arugula Salad — Italian-American

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.