Cordon Bleu Stuffed Chicken

• 4 boneless skinless chicken breast halves
• 2 slices prosciutto, halved crosswise
• 4 slices Fontina cheese (small slices-1/2 ounce each)
• salt and pepper
• 14 cup all-purpose flour
• 2 tablespoons unsalted butter
• 14 cup shallot, minced
• 34 cup dry white wine
• 12 cup chicken broth
• 1 tablespoon minced fresh thyme or 34 teaspoon dried thyme
• 3 tablespoons cold unsalted butter, cubed
• 1 cup red seedless grapes (don't skip!)

1. Preheat oven to 375F Cut a pocket into the wide end of the chicken breasts.
2. (If using frozen, it's easier to pound down the thawed breasts to 1/4" thickness and roll the breast later in the recipe.
3. ).
4. Wrap prosciutto around each piece of cheese and insert packet into the pocket of the breasts.
5. Alternatively, place packet across narrow end of thawed, flattened breast and roll up to wide end.
6. Secure each breast with a toothpick.
7. Season with salt and pepper.
8. Dredge chicken in flour, then saute in butter in a large oven-proof saute pan over medium-high heat for 4-5 minutes.
9. Flip chicken and transfer pan to the oven.
10. Roast for 8 minutes or until chicken reaches 160F Remove chicken from pan and keep warm.
11. Add shallots to the same pan and saute for 2 minutes over medium-high heat.
12. De-glaze with wine, scraping up browned bits from the pan.
13. Add broth and thyme, and simmer until reduced by half, about 5 minutes.
14. Reduce heat to low, add butter, and swirl until melted.
15. Return chicken to pan to heat through.
16. Add grapes and stir to coat with sauce.
17. Remove toothpicks from chicken and serve with sauce.
18. Recipe's author suggests serving with a toasted almond couscous.

chicken, cheese, salt, flour, unsalted butter, shallot, white wine, chicken broth, thyme, cold unsalted butter, red seedless grapes

Taken from www.food.com/recipe/cordon-bleu-stuffed-chicken-200310 (may not work)