Fontina And Bacon Stuffed Chicken Breasts Recipes

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CARAMELIZED APPLE STUFFED CHICKEN BREAST WITH FONTINA AND BING CHERRIES



Caramelized Apple Stuffed Chicken Breast with Fontina and Bing Cherries image

Provided by Food Network

Categories     main-dish

Time 9h

Yield 8 servings

Number Of Ingredients 12

2 ounces red wine vinegar
3 ounces apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon dry mustard
4 teaspoons honey
7 ounces olive oil
8 chicken breasts, boneless and skinless
Salt and freshly ground black pepper
3 medium Fuji apples
1 ounce unsalted butter
6 1/2 ounces fontina cheese, shredded
6 1/2 ounces dried bing cherries, roughly chopped

Steps:

  • For the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture.
  • Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.
  • For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper.
  • For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix ¿ cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.

FETA AND BACON STUFFED CHICKEN WITH ONION MASHED POTATOES



Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes image

Not for anyone watching their diet. A wonderful flavor filled meal that really fills you up. I took ideas from a few other recipes on here and I made it my own. Simply delicious!

Provided by danielle

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Yield 3

Number Of Ingredients 13

¾ pound bacon, cut into 1 inch pieces
1 cup crumbled feta cheese
3 tablespoons sour cream
⅛ tablespoon dried oregano
⅛ teaspoon ground black pepper
3 (4 ounce) skinless, boneless chicken breast halves
1 cup all-purpose flour
2 eggs, beaten
1 cup dry bread crumbs
4 potatoes, peeled and cubed
1 sweet onion (such as Vidalia®), chopped
2 tablespoons butter
3 tablespoons sour cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
  • Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
  • Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
  • While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

Nutrition Facts : Calories 1497.9 calories, Carbohydrate 118.9 g, Cholesterol 343.3 mg, Fat 84.2 g, Fiber 10.4 g, Protein 64.7 g, SaturatedFat 35.5 g, Sodium 1960.6 mg, Sugar 10.1 g

STUFFED CHICKEN BREAST WRAPPED IN BACON



Stuffed Chicken Breast Wrapped in Bacon image

Spruce up chicken breast with this simple recipe. By stuffing chicken with cheese and garlic, then wrapping it in bacon, you get lovely, moist meat. You can easily double the ingredients if cooking for more people.

Provided by Ayms123

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 7

2 chicken breast fillets
1 (4 ounce) ball water-packed fresh mozzarella cheese, drained and sliced
2 cloves garlic, cut in half, divided
4 slices bacon
1 red onion, cut into wedges
1 tablespoon olive oil, or as needed
1 teaspoon chopped fresh rosemary

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
  • Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 525.5 calories, Carbohydrate 14.8 g, Cholesterol 120.7 mg, Fat 33.4 g, Fiber 1.3 g, Protein 40.1 g, SaturatedFat 11.8 g, Sodium 978.7 mg, Sugar 3 g

CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES, AND SUN-DRIED TOMATOES



Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes image

Provided by Amy Finley

Categories     Chicken     Tomato     Bake     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Dinner     Artichoke     Healthy     Fontina     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 6

1 12-ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil

Steps:

  • Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.
  • Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.

FONTINA ROLLED CHICKEN



Fontina Rolled Chicken image

Good food has a way of transporting you to faraway places. My chicken with fontina and cream cheese is like a blissful trip to Italy. -Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

4 ounces cream cheese, softened
1 cup shredded fontina cheese
5 bacon strips, cooked and crumbled
4 green onions, chopped
1/4 cup chopped fresh Italian parsley
1/4 cup julienned oil-packed sun-dried tomatoes, drained, chopped and patted dry
1/2 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 large egg
1-1/2 cups panko bread crumbs
1 teaspoon paprika
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil

Steps:

  • Preheat oven to 375°. In a bowl, mix the first six ingredients; stir in 1/4 teaspoon each salt and pepper. In a shallow bowl, whisk egg and the remaining salt and pepper. In another shallow bowl, toss bread crumbs with paprika., Carefully pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread cheese mixture over chicken. Roll up chicken from a short side; secure with toothpicks., Dip chicken in egg, then coat with crumbs. Place in a foil-lined 15x10x1-in. baking pan, seam side down. Drizzle tops with oil., Bake, uncovered, 30-35 minutes or until golden brown and chicken is no longer pink. Let stand 5 minutes; discard toothpicks before serving.

Nutrition Facts : Calories 561 calories, Fat 32g fat (14g saturated fat), Cholesterol 213mg cholesterol, Sodium 962mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.

APPLE & FONTINA STUFFED CHICKEN WITH WALNUTS, BACON AND FRISEE



Apple & Fontina Stuffed Chicken with Walnuts, Bacon and Frisee image

Wonderful "company" dish - very impressive. I got this from my executive chef several years ago. He was very talented and I love this dish, especially in the summer time. You need to marinate the chicken for six hours, so make sure you start a day ahead. Serve this with your favorite chardonney.

Provided by P48422

Categories     Chicken Breast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 20

3 fuji apples, peeled,cored,sliced,grilled and chopped
1 cup grated Fontina cheese
2 tablespoons pineapple sage or 2 tablespoons regular sage, chiffonade
6 boneless chicken breasts, w/skin,pounded into 6 x 5 inch rectangles
1/2 cup extra virgin olive oil
2 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh thyme
1 cup brown chicken stock
1/2 lb thick slab bacon, cut into 1/4 " pieces,cooked until crisp and golden
1 red onion, sliced & grilled
1 lb assorted green beans, blanched
2 heads frisee
1/2 cup toasted walnuts
1 1/2 teaspoons Dijon mustard
1 teaspoon chopped shallot
1 tablespoon sherry wine vinegar
1 tablespoon cider vinegar
1/4 cup extra virgin olive oil
2 tablespoons walnut oil
chives, for garnish

Steps:

  • Heat oven to 375 degrees.
  • Soak 6 wooden skewers in water for at least 30 minutes.
  • Combine the apples, cheese and sage.
  • Lay the chicken breast on a work surface, skin side down.
  • Season with salt and freshly ground black pepper.
  • Put about 1/4 c.
  • apple mixture on the chicken, fold lengthwise and seal with a skewer.
  • Repeat with remaining chicken breasts.
  • Reserve any excess stuffing.
  • In a shallow dish combine the olive oil and herbs.
  • Add the chicken and toss to coat.
  • Marinate, covered in the refrigerator, for 4- 6 hours.
  • For the vinegarette: whisk all ingredients except oils.
  • Slowly add oils, whisking until emulsified.
  • Season to taste with s& p.
  • In a large saute pan heat 1 tbl.
  • oil.
  • Season chicken with salt and pepper.
  • Brown the chicken on all sides, about 3 minutes per side.
  • Transfer to a roasting pan and bake until just done, 10- 12 minutes.
  • Meanwhile, discard the fat from the saute pan and add the stock.
  • Bring to a boil, stirring and scraping up any brown bits.
  • Add the bacon, red onion, beans and s&p to taste.
  • Transfer to a large bowl.
  • In a seperate bowl, toss the frisee, toasted walnuts, vinaigrette.
  • Toss into the bean mixture with the reserved stuffing.
  • Divide between 6 plates.
  • Remove the skewers from the chicken breasts and cut each breast in half on the bias.
  • Arrange ontop of the frissee mixture and garnish with chives.

Nutrition Facts : Calories 938.2, Fat 75, SaturatedFat 18, Cholesterol 140.6, Sodium 630.2, Carbohydrate 24.8, Fiber 6.1, Sugar 13.9, Protein 44.2

CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH



Chicken Breasts stuffed with Fontina Cheese and Spinach image

This chicken dish has a beautiful presentation and great flavour. Highly recommended for your next 'company' brunch or dinner.

Provided by evelynathens

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

10 tablespoons dry white wine
6 tablespoons cream
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 shallot, chopped
1/8 teaspoon pepper
4 boneless skinless chicken breast halves
2 teaspoons olive oil
2 tablespoons olive oil
2 teaspoons minced garlic
1 1/3 cups coarsely grated Fontina cheese (about 5 oz)
12 fresh spinach leaves
6 tablespoons butter, cut into pieces

Steps:

  • For sauce: combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan.
  • Boil until reduced to ¼ cup, about 8 minutes (can be prepared 1 day ahead).
  • For chicken: Pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle.
  • Place smooth side down on work surface.
  • Rub ½ tsp olive oil and ½ tsp minced garlic over each chicken breast.
  • Sprinkle each with 1/3 cup of Fontina cheese.
  • Top each with 3 spinach leaves, overlapping if necessary.
  • Starting at short end, tightly roll up chicken, jelly-roll style.
  • Tie with string in several places (can be prepared 8 hours ahead).
  • Preheat oven to 350F degrees.
  • Heat remaining 2 tblsps oil in heavy, large ovenproof skillet.
  • Season chicken with salt and pepper.
  • Brown well on all sides, about 10 minutes.
  • Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes.
  • Transfer to plate and cool 5 minutes.
  • Bring sauce to simmer.
  • Add butter, one piece at a time, whisking just until butter melts and sauce is smooth.
  • Spoon sauce onto plates.
  • Cut string off chicken.
  • Cut chicken crosswise into ½ inch thick slices and fan out on plates, overlapping.
  • Serve, passing remaining sauce separately.

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