Chicken with Prosciutto and Fontina Cheese
Made these tonight and they were outstanding. Flavor is excellent. Key note is you don't "roll" the chicken as much as fold it. You don't want chicken in the middle or you will get an uneven cook. The Fontina cheese is soft and while some will melt out, it is amazing how much stays inside. And the prosciutto gives an awesome salty bacon flavor. Sorry, we were so hungry we forgot to take picture of ours but you will get a pretty good idea from the link.
Oh, and if you don't own a Thermapen instant thermometer, shame on you.
Oh man...that sounds good!
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