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.
APPLE & FONTINA STUFFED CHICKEN WITH WALNUTS, BACON AND FRISEE
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
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
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.
FETA AND BACON STUFFED CHICKEN WITH ONION MASHED POTATOES
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
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
KITTY'S FONTINA & ONION STUFFED CHICKEN
Do as I say... not as I do. This is the only photo I have of this amazing recipe. The first time I made it I sliced the chicken all wrong. The stuffing goes in the "side pocket" not the top. We all make mistakes and this recipe is so delicious you can't mess it up even if you try!
Provided by Katrina Freed @Kat19702
Categories Chicken
Number Of Ingredients 9
Steps:
- Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add onion and 1 tsp of rosemary
- Cook, stirring occasionally, until the onion is golden brown (6 - 7 minutes) Season with salt and pepper
- Let onions cool then stir in Fontina
- Cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with the onion cheese mixture.
- Heat the remaining 2 tsp. of oil in the same skillet over medium-high heat. Add the chicken and cook until golden. (5 - 6 mins per side)
- Transfer chicken to a plate and cover with foil to keep warm
- Add wine & 1 tsp. rosemary to the pan. Cook over medium-high heat for 2 minutes
- Whisk broth and flour in a bowl until smooth and add to the pan.
- Reduce heat to low and whisk until sauce thickens (1 minute)
- Return the chicken to the pan and coat with the sauce, cooking till chicken is just cooked through
- Serve chicken topped with sauce
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CHICKEN STUFFED WITH GOLDEN ONIONS FONTINA RECIPE
From webmd.com
Cuisine AmericanTotal Time 35 minsCategory DinnerCalories 287 per serving
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.
- Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.
- Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.
CHICKEN STUFFED WITH GOLDEN ONIONS & FONTINA RECIPE
From eatingwell.com
5/5 (4)Total Time 35 minsCategory Healthy Stuffed Chicken Breast RecipesCalories 287 per serving
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.
- Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.
- Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.
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