The Menu Mama recipes

2 thin slices of prosciutto

4 thin slices of Fontina cheese

4 chicken breasts

4 sprigs of fresh basil

2 Tbsp olive oil

1 Tbsp butter

1/2 cup dry white wine (or chicken broth)

salt and freshly ground black pepper

tender young salad greens, to serve

Preheat the oven to 400F. Cut the prosciutto slices in half and roll each half around a sprig of basil. Cut a slit lengthwise in each chicken breast and stuff with the rolled prosciutto and basil.

Heat the oil and butter in an oven proof skillet over medium heat until foaming. Place the chicken breasts into the skillet and sear for 1-2 minutes on each side, until golden. Remove the chicken to a plate, and pour in the wine or chicken broth, stirring until sizzling. Place the chicken breasts back in the skillet and spoon the sauce over them. Season with salt and pepper. Place slices of fontina cheese on top of the chicken.

Bake for 20 minutes at 400F, or until chicken is tender and cooked through. Serve on top of the fresh greens.