Chicken breasts stuffed with prosciutto & Fontina from The Best of Fine Cooking: 101 Delicious Chicken Recipes (page 46)

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Notes about this recipe

  • chawkins on November 18, 2014

    Loved the crispy crust, mixing the mustard in the egg added a lot of flavor. I subbed Jarlsberg for the fontina. Even though there was a quarter cup of cheese in each breast, it did not seem to be enough, it was not oozing cheese as shown in the picture.

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