FONTINA AND BACON-STUFFED CHICKEN BREASTS
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Make deep 1-inch-long cut with knife parallel to cutting board inside of each chicken breast half to form pocket. Combine cheese, bacon and basil in small bowl. Evenly stuff pockets with cheese mixture, then press edges together to seal. Brush chicken with olive oil, then dip in bread crumbs, turning to coat. Arrange chicken on baking sheets. Bake 20 minutes or until chicken is thoroughly cooked.
- Meanwhile, cook spinach, water and garlic in 12-inch nonstick skillet over medium-high heat until spinach is wilted. Stir in Sauce and heat through. To serve, arrange hot fettuccine on serving platter, then top with sauce mixture and chicken. Garnish, if desired, with additional chopped basil.
FONTINA CHEESE AND RED SWEET PEPPER STUFFED CHICKEN BREASTS
This is a wonderful recipe that came ouf of an old Better homes and gardens magazine. I say 2-4 servings because I can usually only eat 1/2 of one, however I do not eat large portions. For those who do, this will probably only serve 2.
Provided by love4culinary
Categories Chicken
Time 37m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- First you will need to rinse your chicken well, and then pat it dry.
- Take each breast half, and place it, boned side up.
- between two pieces of clear plastic wrap.
- Working from the center to the edges, pound lightly with a meat mallet (make sure that you are using the flat side) until 1/4-inch thick.
- Remove the plastic wrap after you are done pounding.
- Sprinkle the chicken with freshly ground black pepper (to taste), and then layer the fontina, pepper halves, and sage evenly in the center of each breast.
- Fold in the edges; roll up jelly-roll style, pressing the edges to seal, and then roll in flour.
- In an 8 inch skillet, heat the olive oil over medium heat.
- Cook the chicken about 5 minutes, turning to brown on all sides.
- Remove from skillet.
- In the same skillet, bring wine OR broth to a boil; reduce heat.
- Simmer uncovered for approximately 2 minutes or until 1/4 cup of liquid remains.
- Return chicken to the skillet, and cover and simmer for 10-12 minutes until chicken is no longer pink in the center.
- To Serve, spoon juices over the chicken.
- You can also slice the chicken into rounds for a beautiful presentation.
Nutrition Facts : Calories 393.8, Fat 18.8, SaturatedFat 7.1, Cholesterol 108.5, Sodium 367.4, Carbohydrate 10.6, Fiber 0.3, Sugar 1, Protein 33.5
CARAMELIZED APPLE STUFFED CHICKEN BREAST WITH FONTINA AND BING CHERRIES
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.
CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES, AND SUN-DRIED TOMATOES
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
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
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
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.
CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH
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
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.
More about "fontina cheese and red sweet pepper stuffed chicken breasts recipes"
PROSCIUTTO & FONTINA-STUFFED CHICKEN BREASTS
From finecooking.com
CHICKEN BREASTS STUFFED WITH FONTINA CHEESE
From recipezazz.com
ROASTED PEPPER STUFFED CHICKEN BREAST - COOKTORIA
From cooktoria.com
CHICKEN STUFFED WITH GOLDEN ONIONS FONTINA RECIPE
From webmd.com
OUR 10 BEST MELTY FONTINA CHEESE RECIPES | ALLRECIPES
From allrecipes.com
CHEESE AND PEPPER STUFFED GRILLED CHICKEN BREASTS
From gimmedelicious.com
FONTINA AND CHARD STUFFED CHICKEN RECIPE - FOOD …
From foodrepublic.com
STUFFED CHICKEN BREASTS WITH SWEET PEPPERS AND THYME …
From recipeland.com
FONTINA & BACON STUFFED CHICKEN BREASTS - BERTOLLI
From bertolli.com
CHICKEN FONTINA | CHICKEN BREASTS RECIPE | NO RECIPE …
From noreciperequired.com
GRILLED CHICKEN STUFFED WITH CHEESE AND PEPPERS
From creolecontessa.com
FONTINA & PROSCIUTTO STUFFED CHICKEN WITH SPRING VEGETABLES …
From eatingwell.com
FONTINA AND BACON-STUFFED CHICKEN BREASTS RECIPE - DELISH
From delish.com
CHICKEN BREAST STUFFED WITH ROASTED RED PEPPERS, FETA AND …
From kalofagas.ca
PROSCIUTTO AND FONTINA-STUFFED CHICKEN BREASTS RECIPE
From myrecipes.com
RECIPE: FONTINA STUFFED CHICKEN BREASTS (NOT MAGGIANO'S)
From recipelink.com
FONTINA AND HERB STUFFED CHICKEN - PINK PARSLEY
From pink-parsley.com
FONTINA CHEESE AND RED SWEET PEPPER STUFFED CHICKEN BREASTS
From plain.recipes
POLLO TRICOLORE: STUFFED CHICKEN BREAST WITH RED PEPPERS, BASIL …
From goodfoodandwords.com
CHEESE STUFFED CHICKEN BREAST (WITH PROSCIUTTO) | JULIE BLANNER
From julieblanner.com
CHEF AMI: RECIPE FOR FONTINA CHEESE STUFFED CHICKEN
From chefami.com
FONTINA CHEESE AND RED SWEET PEPPER STUFFED CHICKEN BREASTS
From champsdiet.com
10 BEST PEPPER STUFFED CHICKEN BREASTS RECIPES - YUMMLY
From yummly.com
FONTINA AND CHICKEN BREAST RECIPES (60) - SUPERCOOK
From supercook.com
FONTINA CHEESE AND RED SWEET PEPPER STUFFED CHICKEN BREASTS
From fooddiez.com
CHICKEN STUFFED WITH GOLDEN ONIONS & FONTINA RECIPE | EATINGWELL
From eatingwell.com
GRILLED CHICKEN & ROASTED RED PEPPER SANDWICHES & FONTINA …
From myrecipes.com
ROASTED RED PEPPER AND PROSCIUTTO STUFFED CHICKEN BREAST
From skinnytaste.com
FONTINA CHEESE AND RED SWEET PEPPER STUFFED CHICKEN BREASTS
From fooddiez.com
FONTINA AND ROSEMARY STUFFED CHICKEN BREAST - THEBACKLABEL
From thebacklabel.com
ROASTED RED PEPPER & FETA STUFFED CHICKEN BREASTS | IGA RECIPES
From iga.net
CHEESY SPINACH STUFFED CHICKEN BREASTS - A SPICY PERSPECTIVE
From aspicyperspective.com
RECIPE: PROSCIUTTO AND FONTINA STUFFED CHICKEN BREASTS - WHOLE …
From wholefoodsmarket.com
FONTINA CHEESE AND RED SWEET PEPPER STUFFED CHICKEN BREASTS
From webetutorial.com
PROSCIUTTO-WRAPPED CHICKEN BREAST WITH FONTINA - COOKING FOR …
From cookingforkeeps.com
PECAN AND FONTINA STUFFED CHICKEN BREASTS - BELGIOIOSO CHEESE
From belgioioso.com
7 CHICKEN-STUFFED PEPPER RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #main-dish #eggs-dairy #poultry #vegetables #dinner-party #cheese #chicken #stove-top #dietary #meat #peppers #equipment #number-of-servings
You'll also love