Rosemary Infused Prosciutto Stuffed Chicken

Instructions

1. Preheat oven to 375°F.
2. Place large stock pot full of cool water on stove on high heat.
3. Toss green beans in 2 tablespoons olive oil, 1 tablespoon of steak seasoning, and feta. Place in an even layer on a sheet tray and bake for approximately 20 minutes.
4. Starting at the thickest part, cut each chicken breast almost all the way in half and fold back like a book. Lay the cut chicken out flat on a cutting board and cover with a piece of parchment paper. Using a meat tenderizer or a cast iron skillet, pound the chicken breasts to flatten, focusing on the thicker areas. The goal is to get the chicken to an even thickness.
5. Remove the parchment paper from chicken. Coat both sides of the chicken breasts using 1 tablespoon steak seasoning per chicken breast. Then, cover the facing up side of each chicken evenly with pesto.
6. Dividing between the two chicken breasts, sprinkle half of the fontina cheese on top of the pesto. Then add sliced prosciutto, 2 slices per breast, on top of cheese. Add remaining cheese evenly on top of prosciutto.
7. Starting from one long side of chicken, roll chicken tightly into a cylinder with the prosciutto on the inside. Keep the seam of the chicken face down on the cutting board so it stays rolled up until ready to skewer.
8. Using the fresh rosemary sprigs, skewer the chicken using 2 skewers along the seam to help hold it closed. Repeat rolling process with the other chicken breast and remaining rosemary sprigs.
9. Evenly coat both rolled chicken breasts in panko.
10. Add 1 ounce butter and 1 tablespoon olive oil to a large skillet and brown all sides of the breaded chicken over medium to high heat. Place skillet with browned chicken in oven with beans to bake 10-15 minutes.
11. As the water reaches a boil, add pasta and cook according to package directions, approximately 3-5 minutes stirring frequently to avoid clumping.
12. While pasta is cooking, add heavy cream and dijon to a small sauce pan and heat over low heat, stirring occasionally to prevent burning.
13. Drain cooked pasta into colander, reserving some of the water, approximately 1 cup.
14. Add remaining 1 ounce of butter to a 10” skillet along with 2 teaspoons coarse black pepper over low heat, do not burn.
15. Add pasta back from the colander into the 10” skillet and to coat the noodles in butter mixture. Add romano cheese a little at a time (1/3 of total each addition) and stir to combine well. Add more pasta cooking water as needed to make a creamy “sauce."
16. Remove the cooked chicken and cooked beans from the oven.
17. Serve by dividing the pasta and green beans between 4 plates. Cut each breast in half, then place the chicken on a small pool of sauce under each breast. Gently drizzle any remaining sauce over the top of the chicken.