fahn-TEE-nah Also called Fontina Val
d'Aosta after the Italian valley from which it comes, this is one of Italy's
great cheeses. Semifirm yet creamy, fontina is a cow's-milk cheese with about 45
percent milk fat. It has a dark golden brown rind with a pale yellow interior
dotted with tiny holes. The mild, nutty flavor, and the fact that it melts
easily and smoothly, make fontina perfect for almost any use. Besides Italy,
fontinas are made in other countries including Denmark, France and the United
States. Many of these fontinas, especially when young, tend to be blander and
softer than the Italian original.
Stuffed Chicken Breasts
4 boneless skinless chicken breasts
5 t. olive oil
4 oz. mushrooms (porcini, cremini or shitake) thinly sliced
4 thins slices prosciutoto
3/4 C. fontina cheese grated
1 small garlic clove thinly sliced
8 oz. plum tomatoes peeled, seeded and chopped
1 t. fresh basil leaves julienned
salt and pepper to taste
Pound chicken breasts to a thickness of 1/4 inch.
Heat 2 t. of the oil in a skillet. Add the mushrooms and saute until they begin
to get a little color. Season with salt and pepper and set aside to cool.
Arrange 1 slice pf prosciutto on each chicken breast. Sprinkle with the fontina
cheese. Spoon 1/4 of the mushroom mixture on the center of each cutlet. Fold the
long end of the cutlet toward the center, then roll up enclosing the mushroom
Tie the rolls with kitchen string. Place them seam side down in a small baking
dish that has been lightly oiled.
Heat oven to 350°F. Rub 2 t. oil on the outside of the chicken rolls. Season to
taste with salt and pepper. Bake for 25 minutes or until the chicken reaches an
internal temperature of 165°F.
Meanwhile, heat remaining oil in a small skillet over medium high heat. Add the
garlic and saute until light golden brown. Add the tomatoes and cook for 3
minutes. Stir in the basil. Add salt and pepper to taste.
When the chicken is ready, remove the string. Cut each piece of chicken in 4
pieces. Spoon 1/4 of the tomato sauce over each one and serve.