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Chicken Breasts with Fontina and Prosciutto
- 1/2 cup coarsely grated Fontina cheese
- 1/3 cup (packed) soft garlic-herb cheese (such as Boursin)
- 1/3 cup (packed) chopped prosciutto
- 2 tablespoons chopped fresh basil
- 4 large boneless chicken breast halves with skin
- 2 tablespoons chilled butter, divided
- 3/4 cup low-salt chicken broth
- 1/2 cup dry Marsala
Directions:View on Epicurious
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