CHICKEN CUTLETS WITH FONTINA
Don't you just love recipes that you can dress up or enjoy as is? Then you'll just love this one. Place it on your favorite sandwich roll, sliced atop your favorite pasta, or accompanied with some great green veggies! Recipe from BHG.
Provided by FLUFFSTER
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Heat 2 tablespoons butter in large skillet over medium heat; cook mushrooms till tender.
- Remove mushrooms; set aside. Remove liquid from skillet; reserve.
- Roll chicken in flour to coat. Season with pepper. Heat remaining 2 tablespoons of butter in skillet over medium heat; brown chicken, turning once. Remove chicken; place in a 9-inch square baking dish. Sprinkle with mushrooms; set aside.
- Add white wine and Madeira to skillet. Bring to a boil, stirring constantly. Reduce heat to low. Cook until liquid is reduced by half, about 5 minutes. Pour wine mixture over chicken.
- Bake until chicken is no longer pink, about 20 minutes. Place slice of Fontina on each chicken breast. Return to oven. Bake until cheese is melted, about 3 to 5 minutes.
Nutrition Facts : Calories 251.7, Fat 14.7, SaturatedFat 8.8, Cholesterol 87.9, Sodium 259.8, Carbohydrate 2.1, Fiber 0.4, Sugar 1.1, Protein 24.3
CHICKEN SCALLOPINE WITH SAGE AND FONTINA CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks. Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry. Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.
- SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams
FONTINA TOPPED CHICKEN CUTLETS WITH COUSCOUS
This is so easy and very good!! People think you've really worked hard on it ;) Source: Family Circle
Provided by jovigirl
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F
- In large nonstick skillet, heat oil over medium-high heat. Add garlic, spinach and Italian seasoning and cook, stirring constantly, until spinach wilts, about 3 minutes.
- Drain off excess liquid.
- Stir in half of the chopped pepper.
- Remove from heat.
- Place chicken in small baking dish.
- Place spinach mixture on top of chicken breasts, dividing evenly.
- Cover with foil and bake 20 minutes.
- Remove foil; top with cheese and bake uncovered 5 more minutes.
- Meanwhile, bring chicken broth to a boil.
- Remove from heat; stir in couscous.
- Cover and let stand 5 minutes.
- Stir in remaining chopped red papper. Serve chicken with couscous on the side.
Nutrition Facts : Calories 637, Fat 19.6, SaturatedFat 9.4, Cholesterol 117.8, Sodium 2003.8, Carbohydrate 61.1, Fiber 5.5, Sugar 1.2, Protein 51.5
CHICKEN BREASTS WITH FONTINA AND PROSCIUTTO
Provided by Bon Appétit Test Kitchen
Categories Cheese Chicken Quick & Easy Dinner Fall Winter Family Reunion Prosciutto Party Fontina Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.
- Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes. Transfer to rimmed baking sheet; place in oven to keep warm. Add broth and marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.
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.
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- Add a large drizzle of olive oil and one tablespoon of butter to a large frying pan. Once the butter has melted, lower the heat to medium low and add in the chicken cutlets. Fry for about five minutes on each side or until golden brown on each side. Remove the chicken cutlets from the pan and set aside on a clean dish.
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- Pour in the chicken stock and whisk together until fully mixed. Place the chicken cutlets back into the frying pan. Let simmer for two minutes.
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