By Joey's anniversary. Covered earlier. This week I'll write about something else: Mama's garden. She called to say the okra seeds arrived. She orders them every January from the same seed company she's used for thirty years, the same variety, the same envelope with the same handwriting on the label. The okra won't go in until March, but the ordering is part of the ritual, and the ritual is the faith, and the faith is: I will be here in March to plant these seeds. That's what the order says. Not "I need okra." "I will be here."
Made a smoked chicken thigh dinner — bone-in thighs seasoned with the Cajun blend, smoked for two hours over pecan. Simple, smoky, the skin crispy and the meat juicy and the whole thing tasting like the backyard in summer even though it's February and the backyard is grey. Food is time travel. Always has been. A smoked chicken thigh in February takes you to July, where the pit is hot and the sun is high and the life is loud. Eat the chicken. Travel the time. Be where the food takes you.
That smoked chicken thigh dinner — bone-in, pecan wood, Cajun seasoning — reminded me that the best chicken dishes are the ones that feel like they’re holding something inside them, some warmth you didn’t know you needed until you cut into it. That’s exactly what this Fontina Rolled Chicken is: something layered, something worth taking your time with, something that rewards a little patience the same way February rewards you for holding on until March. If Mama’s okra seeds are an act of faith, this recipe is one too — you roll it up, you trust the heat, and what comes out is better than what you put in.
Fontina Rolled Chicken
Prep Time: 20 min | Cook Time: 35 min | Total Time: 55 min | Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- 4 oz Fontina cheese, thinly sliced
- 4 slices prosciutto or thin-cut ham
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1 tablespoon unsalted butter
- Toothpicks or kitchen twine for securing
Instructions
- Preheat oven. Heat oven to 375°F. Have a baking dish or oven-safe skillet ready.
- Season the chicken. Lay pounded chicken breasts flat on a clean surface. Season each piece evenly with garlic powder, smoked paprika, salt, and pepper on both sides.
- Layer the filling. Lay a slice of prosciutto on each breast, then top with Fontina slices and a pinch of fresh parsley, leaving a 1/2-inch border around the edges.
- Roll and secure. Starting from the short end, roll each breast tightly and secure with toothpicks or tie with kitchen twine to hold the shape during cooking.
- Sear the rolls. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 2–3 minutes per side.
- Deglaze the pan. Add white wine to the skillet and let it bubble for 1 minute, scraping up any browned bits from the bottom. Add chicken broth and butter.
- Finish in the oven. Transfer the skillet to the preheated oven and roast for 22–25 minutes, or until the internal temperature reaches 165°F. Baste once halfway through with pan juices.
- Rest and serve. Remove from oven and let rest 5 minutes before removing toothpicks or twine. Slice crosswise to reveal the layers and spoon pan sauce over the top.
Nutrition (per serving)
Calories: 390 | Protein: 46g | Fat: 19g | Carbs: 3g | Fiber: 0g | Sodium: 620mg