Chicken Breasts Stuffed With Fontina Cheese And Spinach Food

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FONTINA, SUN-DRIED TOMATO AND SPINACH STUFFED CHICKEN BREAST



Fontina, Sun-Dried Tomato and Spinach Stuffed Chicken Breast image

This recipe came about because of my love for cheese. I am always searching out a new cheese and what it is best paired with. Fontina cheese can be nutty and fruity but it depends on where it is made.

Provided by Shaped By Hand

Categories     Chicken Breast

Time 45m

Yield 2 breasts, 2 serving(s)

Number Of Ingredients 10

2 medium sized chicken breasts
1/2 cup medium sliced Fontina cheese
1/4 cup roasted julienne cut sun-dried tomato
10 leaves Baby Spinach
2 tablespoons olive oil, separated
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon ground sea salt
1 tablespoon grated parmesan cheese

Steps:

  • Rinse the chicken breast and pat dry with a paper towel.
  • Cut a slit along one side of the chicken breast with a sharp non-serrated knife being careful not to cut all the way through. Keep the cut as center as possible. Set chicken in the refrigerator.
  • Heat 1 tablespoons olive oil in a deep skillet over medium heat and saute the sun dried tomatoes for 2 minutes. Then add the spinach and saute for 1 minute stirring continuously so the spinach doesn't burn. Remove onto plate and let cool.
  • Using your fingers stuff the chicken with the Fontina cheese then the sun dried tomato and spinach saute.
  • Heat 1 tablespoons olive oil in the same deep skillet over medium heat.
  • Coat both sides of the chicken breasts with the herb blend and set breasts in skillet. Cover.
  • Cook on each side for 8-12 minutes, covering throughout. Adjust time according to thickens of chicken and type of cooking range.

Nutrition Facts : Calories 518.7, Fat 36.5, SaturatedFat 11.4, Cholesterol 126.3, Sodium 1689.9, Carbohydrate 7.2, Fiber 2.2, Sugar 3.5, Protein 40.8

SUN DRIED TOMATO, SPINACH AND FONTINA STUFFED CHICKEN BREASTS



Sun Dried Tomato, Spinach and Fontina Stuffed Chicken Breasts image

My best friend gave me this recipe. I've added some of my own twists to this. Like the garlic, shallots, and sundried tomatoes. =) I've even used jalapenos.

Provided by janderson48

Categories     Chicken Breast

Time 1h

Yield 2 Chicken breasts, 2 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
1/2 cup Fontina cheese, grated
1 cup fresh spinach, chopped
1/2 cup sun-dried tomato, chopped
4 slices prosciutto
1 1/2 cups dry white wine
1 large shallot, finely chopped
1 garlic clove, minced
fresh basil chiffonade (to garnish)
2 tablespoons olive oil

Steps:

  • Preheat oven to 350.
  • Pound the chicken breast to about ¼ inch, set aside. Lay two slices of prosciutto side by side slightly over lapping. Lay one chicken breast on top lengthwise. Sprinkle with salt and pepper. Cover with half the Fontina, spinach and sun dried tomatoes. Starting at one end carefully roll the chicken breast and prosciutto. Tie the ends with kitchen string or use toothpicks to keep closed. Repeat with the other breast.
  • Add olive oil to a medium large oven proof skillet; heat over medium heat. Add shallots and garlic. Stirring constantly, cook until soft. Add chicken breasts one at a time and brown on all sides. Remove from skillet and set aside on a plate. While the skillet is still hot add white wine scraping the brown bits up. Return the chicken to the skillet and place in the oven.
  • Bake for 30 - 40 minutes, or until done. Remove from the oven and remove string or toothpicks. Slice into 1 inch slices. Serve over angel hair pasta.

FONTINA AND BACON-STUFFED CHICKEN BREASTS



Fontina and Bacon-Stuffed Chicken Breasts image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1/2 cup shredded fontina or mozzarella cheese (about 2 oz.)
2 slices bacon, crisp-cooked and crumbled
2 Tbsp. finely chopped fresh basil leaves
1 Tbsp. olive oil
1/2 cup Italian seasoned dry bread crumbs
4 cups baby spinach leaves
2 Tbsp. water
1 clove garlic, finely chopped
1 jar Bertolli® Four Cheese Rosa Sauce
8 ounces fettuccine, cooked and drained

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.

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS



Spinach and Mushroom Stuffed Chicken Breasts image

For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Steps:

  • Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
  • Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
  • Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
  • Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

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.

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.

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.

SPINACH STUFFED CHICKEN BREAST



Spinach Stuffed Chicken Breast image

This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.

Provided by JERSEYGIRL_CHELL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 7

1 (10 ounce) package fresh spinach leaves
½ cup sour cream
½ cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
  • Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
  • Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g

FLORENTINE STUFFED CHICKEN



Florentine Stuffed Chicken image

Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.

Provided by Tammy

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 6

1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ cup grated Parmesan cheese
½ cup chopped onion
4 bone-in chicken breast halves, with skin
2 cups spaghetti sauce
¼ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
  • Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
  • Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

Nutrition Facts : Calories 528.1 calories, Carbohydrate 17.1 g, Cholesterol 153.9 mg, Fat 25.9 g, Fiber 4.8 g, Protein 55.2 g, SaturatedFat 8 g, Sodium 877.9 mg, Sugar 9.3 g

SPINACH AND CREAM CHEESE STUFFED CHICKEN BREAST



Spinach and Cream Cheese Stuffed Chicken Breast image

This was a last-minute decision for my son's birthday dinner...mixing ingredients found in the refrigerator and kitchen...the family LOVED it! Adjust filling ingredients to your taste.

Provided by Julie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

cooking spray
2 tablespoons olive oil
2 cloves garlic, chopped
½ onion, chopped
4 ounces chopped cooked ham
4 ounces fresh spinach
4 ounces cream cheese
4 ounces shredded Swiss cheese
4 large boneless chicken breast fillets
4 ounces Italian-style salad dressing
8 toothpicks, or as needed
½ sleeve round buttery crackers, crushed fine
4 ounces shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
  • Heat a skillet over medium heat. Add oil, garlic, and onion. Cook and stir until tender, 1 to 3 minutes. Add ham and spinach leaves and stir until wilted, about 1 minute. Chop slightly in the skillet. Remove from heat and stir in cream cheese until melted and mixture has cooled a bit. Add Swiss cheese and set filling aside.
  • Cut each chicken breast to 1/2 inch thickness and place in a bowl. Pour Italian dressing over chicken. Place 1 chicken breast on a cutting board and pound thinner. Add about 1/4 of the filling and fold chicken over to form a packet. Seal using toothpicks and place in the prepared baking pan. Repeat with remaining chicken breasts and filling.
  • Combine crushed crackers and Cheddar cheese together in a bowl. Cover filled chicken breasts with cracker mixture, mashing them into the breasts.
  • Bake in the preheated oven for 45 minutes. Remove from oven and let sit for 10 minutes before transferring from the pan to a serving platter to allow filling to set up. Remove toothpicks before serving.

Nutrition Facts : Calories 949.7 calories, Carbohydrate 23.5 g, Cholesterol 231.9 mg, Fat 67.6 g, Fiber 1.6 g, Protein 61.1 g, SaturatedFat 26.7 g, Sodium 1595.2 mg, Sugar 4.3 g

SPINACH STUFFED CHICKEN BREAST TOPPED WITH SHRIMP



Spinach Stuffed Chicken Breast Topped With Shrimp image

Make and share this Spinach Stuffed Chicken Breast Topped With Shrimp recipe from Food.com.

Provided by Rescurat

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts, halved
8 ounces large shrimp, peeled and deveined (4 to 6 shrimp per breast)
1 1/2 cups chopped Baby Spinach
1/2 cup grated parmesan cheese
1 cup Fontina cheese, Grated
1/2 cup chopped scallion
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil

Steps:

  • Pound chicken breast to 1/2" thickness. Cut pocket in each, cutting almost to edge.
  • In bowl combine spinach, scallion, parmesan, and fontina. Mix well, and reserve 1 T. for each breast. Divide remaining mixture among breasts and stuff, closing with toothpicks.
  • Combine Italian seasoning, salt, pepper, and garlic, season tops of breasts and reserve rest of mixture.
  • Heat 1T of olive oil in large nonstick skillet, and Brown breasts over medium heat for approximately 4 minute per side. Transfer breasts to jellyroll pan.
  • Heat remaining oil, toss shrimp with remaining seasoning mix, and cook 2 min per side.
  • Arrange shrimp on top of breasts and cover with reserved spinach cheese mixture. Place in 350°F oven and roast until chicken is no longer pink and cheese is melted inside (15 to 20 minutes).

Nutrition Facts : Calories 323.2, Fat 14.7, SaturatedFat 6, Cholesterol 156.9, Sodium 801.9, Carbohydrate 2.1, Fiber 0.5, Sugar 0.6, Protein 43.5

CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH RECIPE



Chicken Breasts Stuffed with Fontina Cheese and Spinach Recipe image

Provided by PamO22

Number Of Ingredients 13

SAUCE-
10 tablespoons dry white wine
6 tablespoons whipping cream
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/8 teaspoon ground white pepper
CHICKEN-
4 boneless skinless chicken breast halves
2 teaspoons plus 2 tablespoons olive oil
2 teaspoons olive oil
1 1/3 cups grated fontina cheese (5 oz.)
12 fresh spinach leaves
6 tablespoons unsalted butter, cut into pieces

Steps:

  • FOR THE SAUCE- Combine white wine, whipping cream, fresh lemon juice, vinegar, chopped shallot, and white pepper in a heavy medium saucepan. Boil until reduced to a 1/4 cup, about 8 minutes. FOR THE CHICKEN- Pound each chicken breast between sheets of waxed paper to a 7x4-inch rectangle. Place smooth side down on work surface. Rub 1/2 teaspoon olive oil and 1/2 teaspoon minced garlic over each chicken breast. Sprinkle each with 1/3 cup Fontina cheese, overlapping if necessary. Start at 1 sort side, tighly roll up chicken jelly roll style. Tie with string. (Can be prepared 8 hours ahead. Cover and refrigerate.) Prheat oven to 350 degrees. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Season rolls with salt and pepper. Add the rolls tothe skillet and brown well on all sides, about 10 minutes. Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes. Transfer chicken to plate and cool 5 minutes. Bring sauce to a simmer, Add butter 1 piece at a time, whisking just until butter melts and sauce is smooth. Spoon sauce onto plates. Cut string off chicken. Cut chicken crosswise in 1/2-inch thick slices and serve.

CHICKEN BREASTS STUFFED WITH SPINACH



Chicken Breasts Stuffed with Spinach image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 pound fresh spinach or a 10-ounce package of frozen
2 tablespoons butter
2 tablespoons finely minced shallots
1 clove garlic, minced
1/2 teaspoon dried sage
2 tablespoons walnuts
2 tablespoons freshly grated Italian Parmesan cheese
Salt and freshly ground pepper
8 small boned and skinned chicken breasts, about 2 1/2 ounces each, pounded thin
4 tablespoons flour
2 tablespoons olive oil
1 cup dry red wine
2 tablespoons balsamic vinegar

Steps:

  • Trim the spinach of any coarse stems, wash it very well and chop it. If using frozen spinach, defrost it. Heat butter in a large skillet. Add one tablespoons of the shallots and the garlic and saute over medium low heat until tender. Add the fresh or frozen spinach and cook until the spinach is completely wilted and any excess liquid evaporated from the pan.
  • Transfer spinach to a food processor; add sage, walnuts and cheese and process to a fine puree. Season to taste with salt and pepper.
  • Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
  • Heat the olive oil in a large skillet. Add the chicken and saute quickly over medium high heat until golden brown on all sides. Remove chicken from the pan, add the remaining tablespoon of shallots and saute briefly. Stir in the red wine.
  • Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice more.
  • Remove chicken from the pan and transfer to a serving dish. Cover and keep warm.
  • Add the vinegar to the pan, stir, then taste for seasoning. Heat briefly and then spoon sauce over chicken and serve.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 834 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN BREASTS STUFFED WITH FONTINA AND SUN-DRIED TOMATO SAUCE



Chicken Breasts Stuffed With Fontina and Sun-Dried Tomato Sauce image

Make and share this Chicken Breasts Stuffed With Fontina and Sun-Dried Tomato Sauce recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 boneless skinless chicken breasts, whole, cut in half
4 ounces Fontina cheese, cut into finger-sized pieces
8 sun-dried tomatoes packed in oil, chopped
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/3 cup flour, for dredging
1 tablespoon olive oil
1 tablespoon shallot, chopped
2 garlic cloves, chopped
4 sun-dried tomatoes packed in oil, chopped
1 1/2 cups chicken broth
1 tablespoon fresh basil, chopped
1/8 teaspoon cayenne
2 tablespoons butter (optional)

Steps:

  • Preheat the oven to 375 degrees F.
  • TO MAKE CHICKEN:
  • Cut a pocket in each chicken breast.
  • Place the cheese, sun-dried tomato, and basil in the pocket. In a large sauté pan over medium heat, heat the oil.
  • Season the chicken breasts with salt, then lightly dredge them in flour.
  • Sauté the chicken breasts until lightly browned on both sides.
  • Transfer the chicken to a baking sheet and bake for 20 minutes.
  • FOR TOMATO SAUCE:.
  • In a medium saucepan over medium heat, heat the oil.
  • Add the shallots and sauté for 1 minute.
  • Then add the garlic and the sun-dried tomatoes and cook for 5 minutes.
  • Add the chicken broth, and bring it to a boil, and continue boiling until the liquid is reduced to half the original volume, about 3/4 cup.
  • Place the mixture in a blender.
  • Add the basil and cayenne, then process until smooth.

Nutrition Facts : Calories 340.7, Fat 21.6, SaturatedFat 7.4, Cholesterol 67.1, Sodium 867, Carbohydrate 11.8, Fiber 0.9, Sugar 0.8, Protein 24.4

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From wholesomeyum.com


CHICKEN STUFFED WITH GOLDEN ONIONS & FONTINA - EATINGWELL
Let cool; stir in fontina. Advertisement. Step 2. 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. Step 3. Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat.
From eatingwell.com


PROSCIUTTO-WRAPPED CHICKEN BREAST WITH FONTINA - COOKING FOR …
How to make Prosciutto-Wrapped Chicken Breast with Fontina. Stuff the chicken. Cut a small 1/2-inch slit at the top of the thicker part of the breast with a small pairing knife. Use the end of the knife to make a pocket inside the breast large enough for a few 1/4-inch pieces of cheese to fit in. (See photo.) Cut the cheese into 1/4-inch pieces ...
From cookingforkeeps.com


CHICKEN STUFFED WITH FONTINA CHEESE : OPTIMAL RESOLUTION LIST
Vegetarian Stuffed Jalapeno Pepper Recipes ... Bisquick Impossible Turkey Pie Recipes Leftover Turkey Recipes With Bisquick Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean …
From recipeschoice.com


FONTINA STUFFED CHICKEN BREAST : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH
Chicken Breasts stuffed with Fontina Cheese and Spinach ... Categories ...
From champsdiet.com


PECAN AND FONTINA STUFFED CHICKEN BREASTS - BELGIOIOSO CHEESE
Directions. Preheat oven to 425˚F. Combine crushed pecans, salt, pepper, scallion and paprika in a small bowl and set aside. Place chicken breast on a cutting board and make a large pocket in the side. Stuff with one piece of BelGioioso Fontina and one heaping tablespoon of pecan mixture. Tie chicken breasts like a package using butchers twine.
From belgioioso.com


FONTINA AND BACON-STUFFED CHICKEN BREASTS RECIPE - DELISH
Directions. 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 ...
From delish.com


SPINACH AND RICOTTA CHEESE STUFFED CHICKEN - EVERYDAY HEALTHY …
Season lightly on top and inside. Set aside. 2. Place the spinach in a food processor and pulse a few times until finely chopped (but not mushy). 3. In a mixing bowl combine the spinach with the ricotta, 4 tablespoons of the breadcrumbs, grated garlic, onion granules, salt and pepper to taste and stir thoroughly. 4.
From everydayhealthyrecipes.com


FONTINA AND CHARD STUFFED CHICKEN RECIPE - FOOD REPUBLIC
For the chicken. Heat the olive oil in a medium skillet over medium heat. When it shimmers, add the garlic and sauté for 2-3 minutes, until translucent and just beginning to brown. Stir frequently to prevent burning. Add the chiffonaded Swiss chard and sauté, stirring frequently, until wilted — about 5 minutes.
From foodrepublic.com


CHICKEN STUFFED WITH FONTINA, PROSCIUTTO AND BASIL - FOOD & WINE
Add the remaining 1 teaspoon of olive oil to the skillet along with the shallot and cook over moderate heat until softened. Add the tomatoes and cook, tossing, until heated through, about 2 …
From foodandwine.com


CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH RECIPE
Jun 20, 2013 - This chicken dish has a beautiful presentation and great flavour. Highly recommended for your next 'company' brunch or dinner. Jun 20, 2013 - This chicken dish has a beautiful presentation and great flavour. Highly recommended for your next 'company' brunch or dinner. Pinterest . Today. Explore. When autocomplete results are available use up and down …
From pinterest.com


STUFFED CHICKEN BREASTS - THE ANTHONY KITCHEN
Transfer the chicken to the sheet pan. In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Drizzle the chicken with oil, sprinkle evenly with the seasoning mix, and rub all over to adhere. Lastly, add about 2-3 tablespoons of the filling to the pocket of each breast.
From theanthonykitchen.com


SPINACH AND CHEESE STUFFED CHICKEN BREAST RECIPE - EAT THIS NOT …
Divide the spinach mixture and cheese among the breasts, cheating the components toward the top of the chicken. Wrap one end of the chicken around the mix and roll tightly, as if making a burrito. Secure the ends with toothpicks. Combine the eggs in a shallow bowl. Mix the bread crumbs on a plate with salt and pepper.
From eatthis.com


10 BEST STUFFED CHICKEN BREAST SPINACH CHEESE RECIPES
salt, salt, pepper, chicken breasts, chicken breast, pepper, spinach and 4 more Spinach Stuffed Chicken Breast Cookin' with Mima garlic powder, mozzarella cheese, frozen spinach, paprika, artichoke hearts and 11 more
From yummly.com


CREAM CHEESE SPINACH STUFFED CHICKEN BREASTS RECIPES
eggs, light cream cheese, olive oil, frozen spinach, dill weed and 9 more. Spinach-Stuffed Chicken Breasts Epicurious. cream cheese, Dijon mustard, frozen chopped spinach, butter, chicken breast halves and 2 more. Pan Fried Spinach & Cream Cheese Stuffed Chicken Breasts The Kitchen Magpie.
From yummly.com


ROASTED BREAST OF CHICKEN STUFFED WITH FONTINA AND ROSEMARY
2 Cups small fingerling potatoes, rinsed and split in half lengthwise; 6 whole cloves garlic; 2 large sprigs rosemary; 5 Tablespoons olive oil; Salt and freshly ground black pepper; 2 6-ounce chicken breasts, skin and wing bone attached; 2 Ounces fontina cheese; 1 Teaspoon finely chopped fresh rosemary; 2 Cups baby spinach; 1 small lemon, cut into wedges
From thedailymeal.com


10 BEST SPINACH STUFFED CHICKEN BREAST RECIPES | YUMMLY
The Best Spinach Stuffed Chicken Breast Recipes on Yummly | Spinach Stuffed Chicken Breast, Spinach Stuffed Chicken Breast, Instant Pot Spinach Stuffed Chicken Breast
From yummly.com


CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA - PAULA DEEN
Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher’s twine. Season the rolls with salt and pepper. Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter ...
From pauladeen.com


CHEESY SPINACH STUFFED CHICKEN BREAST - THE SUBURBAN SOAPBOX
In the bowl of a food processor or blender, add the cream cheese, spinach, yogurt, cheddar, 2 tablespoons parmesan cheese, salt and pepper. Blend until almost smooth. Divide the cheese mixture evenly among the four chicken breasts and spread on one side of the cut half. Close the chicken over the cheese mixture.
From thesuburbansoapbox.com


PROSCIUTTO AND FONTINA-STUFFED CHICKEN BREASTS - MYRECIPES
Spoon prosciutto mixture into a bowl; cool to room temperature. Stir in fontina cheese; set aside. Advertisement. Step 2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons prosciutto …
From myrecipes.com


20-MINUTE STUFFED CHICKEN BREAST - THE MEDITERRANEAN DISH
Drizzle with a little bit of extra virgin olive oil. Mix until well combined. Pat the chicken breast dry and season on both sides with Kosher salt and black pepper. Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast.
From themediterraneandish.com


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