Recipes

Chicken Breasts Stuffed with Raclette, Herbs, and Prosciutto

  • Serves

    serves 4

Chicken Breasts Stuffed with Raclette, Herbs, and Prosciutto
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
  • 12 cup chicken broth

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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.