Indulge in the culinary delight of Prosciutto Wrapped Chicken Paillards with Fontina & Sage – a dish so elegant, it feels like a fancy weekend treat, yet so simple, it’s perfect for any weeknight. Imagine tender, juicy chicken breasts, thinly pounded and enveloped in delicate, salty prosciutto, crowned with creamy, melted fontina cheese and fresh aromatic sage. This Italian-inspired masterpiece is designed to captivate your senses and leave your taste buds utterly delighted.

Prosciutto Wrapped Chicken Paillards with Fontina & Sage: An Elegant & Easy Dinner

Welcome, food enthusiasts! We’re thrilled to share a recipe that perfectly bridges the gap between everyday simplicity and gourmet sophistication. Whether you’re planning a quiet evening at home or hosting a lively gathering, these Prosciutto Wrapped Chicken Paillards with Fontina & Sage are guaranteed to impress. There’s something truly special about a meal that looks and tastes luxurious but comes together with surprising ease.

Much like the joy of rediscovering vibrant life along the coast as seasons change – with lights returning to homes and restaurants bustling with activity – this recipe brings a similar sense of renewal and excitement to your dining table. It’s a dish that embodies the spirit of shared meals, good company, and savoring delicious flavors, reminiscent of leisurely summer evenings spent with loved ones.

The Inspiration Behind a Beloved Chicken Dish

The inspiration for this exquisite chicken paillard recipe hails from a culinary gem discovered in Ted Allen’s acclaimed cookbook, In My Kitchen. While the original recipe featured pancetta, we’ve added our own delightful twists to elevate it further, making it a staple in our home and a firm favorite among friends. The brilliance of this dish lies in its foundation: the paillard technique, a French culinary term referring to a thin, quickly cooked piece of boneless meat, typically pounded with a mallet.

What Exactly is a Paillard?

A paillard (pronounced “pie-YARD”) is more than just a flattened piece of meat; it’s a technique that transforms texture and cooking time. By pounding boneless chicken breasts (or other meats) to about a quarter-inch thickness, you achieve several advantages:

• Increased Tenderness: Pounding breaks down the muscle fibers, resulting in an incredibly tender bite.
• Faster Cooking: Thin meat cooks rapidly, making it perfect for quick weeknight meals.
• Even Cooking: A uniform thickness ensures the chicken cooks through evenly without drying out.
• Enhanced Flavor Absorption: The larger surface area allows seasonings and marinades to penetrate more effectively.

For this recipe, the paillard technique ensures each chicken breast is wonderfully tender, providing the perfect canvas for the rich flavors we’re about to introduce.

The Perfect Pairing: Prosciutto, Fontina & Sage

While the original recipe used pancetta, we opted for prosciutto, and the difference is truly magnificent. Prosciutto, a thinly sliced, dry-cured Italian ham, offers a delicate saltiness and a melt-in-your-mouth texture that crisps beautifully when seared, adding a layer of sophisticated flavor that perfectly complements the chicken. Its rich, nuanced taste is less assertive than pancetta, allowing the other ingredients to shine.

And then there’s the cheese. Ah, cheese! Is there anything it doesn’t make better? For this dish, we chose fontina, a semi-soft Italian cheese known for its mild, nutty, and slightly earthy flavor, and its exceptional melting properties. When gently warmed, fontina turns gloriously gooey, enveloping the chicken and prosciutto in a creamy embrace. Its subtle character enhances the overall profile without overpowering the delicate chicken or the savory prosciutto.

Finally, fresh sage is the aromatic backbone of this dish. Its earthy, slightly peppery notes pair exquisitely with both chicken and prosciutto, adding a depth of flavor that is both comforting and sophisticated. Along with shallots and thyme, sage forms the basis of a truly savory sauce that you’ll want to savor every drop of.

Crafting the Savory Pan Sauce

One of the true stars of this recipe is the incredibly rich and aromatic pan sauce. It’s so good, in fact, that we highly recommend doubling the quantity! The combination of finely chopped shallots, fragrant thyme, and fresh sage, deglazed with dry white wine and enriched with chicken stock, creates a velvety, flavorful sauce that ties all the elements of the dish together. It’s perfect for spooning generously over the chicken or, even better, for dipping a piece of crusty bread. The shallots provide a delicate oniony sweetness, while thyme and sage infuse the sauce with their distinctive herbal notes, creating a complex yet harmonious flavor profile.

Perfect Accompaniments

While the dish is undeniably satisfying on its own, it truly shines when served with thoughtful accompaniments. A simple green salad with a light vinaigrette provides a refreshing contrast, cutting through the richness of the chicken and sauce. For something more substantial, a fluffy side of rice pilaf or creamy polenta would be a superb choice, perfect for soaking up every last drop of that amazing sauce. Roasted asparagus, sautéed spinach, or garlic mashed potatoes are also excellent options that complement the flavors beautifully.

Why This Recipe Deserves a Spot on Your Menu

This Prosciutto Wrapped Chicken Paillards with Fontina & Sage recipe is more than just a meal; it’s an experience. It’s a dish that:

• Impresses with Ease: Looks incredibly gourmet but requires minimal effort.
• Delivers on Flavor: A harmonious blend of savory, creamy, and herbaceous notes.
• Is Versatile: Adaptable for any occasion, from a quick family dinner to a special celebration.
• Is Hugely Satisfying: Leaves you feeling nourished and content.

We’re confident that once you try this recipe, it will quickly rise to the top of your favorite chicken dishes. It’s simply that good!

Prosciutto Wrapped Chicken Paillards with Fontina & Sage

Author: Mary Ann Dwyer

Servings: 4

Prep time: 15 minutes

Cook time: 20 minutes

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Ingredients

• 4 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1 large egg (beaten)
• 8 thin slices of prosciutto
• 2 Tbsp. olive oil
• 2 Tbsp. unsalted butter
• 2 shallots (finely chopped)
• 2 Tbsp. all-purpose flour
• 1 tsp. fresh thyme leaves
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 cups chicken stock
• 1 tsp. fresh sage leaves (finely chopped, plus 4 whole sage leaves for garnish)
• 4 small slices fontina cheese (about 2-3 ounces total)

Instructions

1. Prepare the Chicken: Place each chicken breast between two pieces of wax paper or plastic wrap. Using a meat mallet or a heavy rolling pin, pound each breast evenly to about 1/4 inch thickness. Season both sides generously with kosher salt and freshly ground black pepper. Brush each flattened chicken piece lightly with the beaten egg. Carefully wrap each chicken paillard with two slices of prosciutto, ensuring it adheres well. Transfer the wrapped chicken to a plate and refrigerate for 15 minutes to allow the prosciutto to set.
2. Sear the Chicken: Heat the olive oil in a large sauté pan or skillet over medium-high heat until shimmering. Carefully add the prosciutto-wrapped chicken paillards to the hot pan. Sauté for approximately 3 minutes per side, or until the prosciutto is golden brown and crispy, and the chicken is cooked through and opaque. Transfer the cooked chicken to a clean plate and cover loosely with foil to keep warm while you prepare the sauce.
3. Make the Sauce: Reduce the heat to medium. Add the butter to the same pan, allowing it to melt. Add the finely chopped shallots and sauté for about 5 minutes, until softened and translucent. Sprinkle in the all-purpose flour and cook for 2 minutes, stirring constantly to create a roux. Add the fresh thyme leaves and pour in the dry white wine, stirring vigorously and scraping up any browned bits from the bottom of the pan. Simmer for 3 minutes, allowing the alcohol to cook off. Pour in the chicken stock and stir in the finely chopped sage. Continue to simmer for a few minutes, stirring occasionally, until the sauce thickens to your desired consistency.
4. Finish and Serve: Return the seared chicken paillards to the pan, nestling them gently into the prepared sauce. Place one small slice of fontina cheese on top of each chicken breast, and crown each with a whole sage leaf. Cover the sauté pan with a lid and cook for 1-2 minutes, or until the fontina cheese is perfectly melted and gooey. To serve, spoon a generous amount of the savory pan sauce onto plates, then place a chicken paillard on top. Enjoy immediately with your chosen side dishes.

This recipe was adapted from Ted Allen’s recipe for Chicken Paillards with Pancetta and Sage, with modifications for prosciutto, fontina, and an enhanced sauce.

Course: Main Course

Before your first bite, snap a photo and share!If you make this recipe, we’d love to see! Be sure to follow and tag @thebeachhousekitchen or use hashtag #thebeachhousekitchen!

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