Chicken Stuffed with Prosciutto and Fontina

If you prefer lighter meat, buy boneless breasts intsead of thighs. Lightly pound them with a mallet before filling and rolling.

Cooking time - 1 Hour

Preheat oven to 350° F. In a large skillet over medium heat, warm the olive oil. Add the onion and bay leaves and sauté until the onion is translucent. Roughly chop the escarole and add it to the skillet. Sauté until the escarole just begins to wilt, then season with salt and pepper. Remove from the heat and transfer to a baking dish.

On a clean surface arrange the thighs skinside down. Season with salt and pepper, on each one place a slice of prosciutto and a piece of fontina, roll up tightly.

Place the thighs, seam side down on the escarole and drizzle with olive oil. Place dish in the oven and bake for 40 minutes. SERVES 4

The dish calls for a warm, rich red such as Sagrantino di Montefalco with hints of wintery spices and blackberries.