Chicken Breasts Stuffed with Raclette, Herbs, and Prosciutto

Serves
serves 4

ANDRÉ BARANOWSKI

Raclette has a delightful nutty flavor and melts perfectly over potatoes, vegetables, or, as in this recipe, works as a great stuffing for chicken.

Ingredients

4 bone-in, skin-on chicken breasts
3 cloves garlic, chopped
Kosher salt
2 tbsp. chopped thyme leaves, plus 12 sprigs
1 tbsp. chopped tarragon
4 thin slices prosciutto
4 slices raclette cheese, about 1 oz. each
Ground black pepper
3 tbsp. olive oil
2 lemons, halved
¹⁄₂ cup chicken broth

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Instructions

Step 1

Using a knife, make a deep, 3"-wide cut into thickest part of each breast, to form a pocket. Smash garlic with the side of a knife. Add a pinch of salt; scrape garlic against cutting board to make a paste. Pile chopped herbs on top of garlic; chop together. Smear each prosciutto slice with garlic mixture. Wrap each piece of cheese with a prosciutto slice; stuff into breasts; tie breasts (see **Fit to be Tied**). Tuck 3 thyme sprigs under twine of each breast. Season with salt and pepper.

Step 2

Heat oven to 475˚. Heat oil in a 12" ovenproof skillet over medium-high heat. Add chicken breasts, skin side down and brown, 6-8 minutes. Transfer skillet to oven and roast for 18 minutes. Flip breasts and cook until skin crisps, about 5 minutes. Transfer breasts to 4 plates; remove and discard twine. Place skillet over high heat; add lemons, cut side down. Cook until browned, 3 minutes. Add broth and reduce by half. Serve chicken, garnished with sauce and lemon.

Using a knife, make a deep, 3"-wide cut into thickest part of each breast, to form a pocket. Smash garlic with the side of a knife. Add a pinch of salt; scrape garlic against cutting board to make a paste. Pile chopped herbs on top of garlic; chop together. Smear each prosciutto slice with garlic mixture. Wrap each piece of cheese with a prosciutto slice; stuff into breasts; tie breasts (see **Fit to be Tied**). Tuck 3 thyme sprigs under twine of each breast. Season with salt and pepper.
Heat oven to 475˚. Heat oil in a 12" ovenproof skillet over medium-high heat. Add chicken breasts, skin side down and brown, 6-8 minutes. Transfer skillet to oven and roast for 18 minutes. Flip breasts and cook until skin crisps, about 5 minutes. Transfer breasts to 4 plates; remove and discard twine. Place skillet over high heat; add lemons, cut side down. Cook until browned, 3 minutes. Add broth and reduce by half. Serve chicken, garnished with sauce and lemon.