A Perfect Dinner Party Dish - Stuffed Chicken Breasts

It's good to have a recipe or two in your back pocket that you can effortlessly whip up for an impromptu dinner party.  Something delicious, but not too demanding.  Something low-maintenance that allows you to enjoy your guests, instead of slaving over a hot stove in seclusion.  And ideally, something that can be served family style, with red wine, alongside a big green salad and some crusty Italian bread.  ('Cuz that's how I roll.)  

The recipe that follows is a perfect option for a casual dinner party with friends or family.  Parts of it can be done ahead, such as making the marinara sauce and stuffing and rolling up the chicken breasts.  And the actual preparation is oh-so-easy.  It can easily be scaled up to meet your needs, and it looks wonderfully rustic arranged on a large platter and served family style.  For an extra-special presentation, fry some sage leaves in butter or olive oil until crispy and sprinkle them over the top of the dish along with some freshly-grated parmesan cheese. 

Chicken Breasts Stuffed with Prosciutto, Fontina, and Sage
(Serves 2, but can easily be doubled or tripled to suit your needs)

2 large boneless, skinless chicken breasts, pounded thin
Kosher salt and black pepper
2 thin slices prosciutto
Fontina cheese, sliced or grated (about 1-2 ounces per chicken breast)
Fresh sage leaves
2 TBSP olive oil
1/2 cup white wine
1 1/2 - 2 cups of your favorite marinara sauce (I used my go-to salsa di pomodoro)
Pasta of your choosing
Freshly grated parmesan cheese, for serving

First, season each chicken breast with salt and pepper.  Next, lay 1 slice of prosciutto on top of the chicken breast and arrange 2-3 sage leaves and the fontina cheese at one end of the chicken breast.  Roll up the chicken breast, making sure the sage, fontina, and prosciutto stay tucked inside.  Secure the end with toothpicks. 

Heat olive oil in a large saute pan over medium heat.  Add the chicken to the pan and brown on all sides, about 3 minutes per side.  Once the chicken has browned, remove it from the pan and set aside.  Add the white wine to de-glaze the hot pan.  Use a wooden spoon to scrape up the brown bits and simmer the white wine for about 2 minutes, until it reduces quite a bit.  Add the marinara sauce and give it a stir.  Return the chicken to the pan and allow it to simmer in the marinara sauce, turning periodically, until the chicken is cooked through, about 7-10 minutes.  

Meanwhile, bring a large pot of salted water to a boil and cook the pasta until just al dente.  When the chicken is done, remove it from the sauce and place it on a cutting board.  Toss the cooked pasta with the sauce.  Remove the toothpicks from the chicken and slice each rolled chicken breast in half.  Serve the pasta with the rolled-up sliced chicken breast arranged on top.