Chicken Rolls With Smoked Fontina And Bacon Food

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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.

SMOKED BACON WRAPPED CHICKEN BREASTS



Smoked Bacon Wrapped Chicken Breasts image

Make and share this Smoked Bacon Wrapped Chicken Breasts recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Chicken Breast

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups of cold drinking water
1/4 cup kosher salt
1/4 cup brown sugar
4 -6 chicken breasts (boneless and skinless)
toothpick
regular cut bacon (3 slices per breast)
ribs or chicken, rub
barbecue sauce

Steps:

  • Brine:.
  • Pour the water into a pitcher then add the salt.
  • Stir until the salt is dissolved and the water returns to clear. Add the brown sugar and stir until dissolved.
  • Pour the brine over the chicken breasts until covered, cover with lid or plastic wrap and place the bowl in the fridge to keep cold.
  • Soak the 6 chicken breasts in a deep glass container for 2 hours flipping them over at the halfway mark to make sure they were evenly submerged.
  • Preparing the Chicken Breasts:.
  • After rinsing the breasts to make sure there was no extra salt on the outside of the meat, Lay the breast down in the brining bowl and cover them with rub.
  • Lay 3 strips of bacon butted up against each other on a cutting board or flat surface. Lay one of the breasts across the bacon leaving enough bacon on the left side to wrap it over just a little.
  • Roll the breast over a couple of times to completely wrap it in the bacon and use toothpicks to hold the bacon in place.
  • Smoking the Chicken Breasts:.
  • Setup the smoker for about 230 degrees for best results, and add dry and soaked wood chips.
  • Once the smoker is ready, go get the chicken breasts and place them directly on the grate leaving about 1 inch of space between them to allow the smoke to completely surround them.
  • Estimate about 3 hours of cook time but that will depend on the thickness of the chicken breasts that you purchased.
  • About 30 minutes before they are finished, brush a light coating of barbecue sauce all over the top of them.
  • There done when a safe internal temperature of 165 degrees is reached.

Nutrition Facts : Calories 301.6, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 7175.6, Carbohydrate 13.5, Sugar 13.3, Protein 30.2

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.

CHICKEN ROLLS WITH SMOKED FONTINA AND BACON



Chicken Rolls with Smoked Fontina and Bacon image

Skinless, boneless chicken breasts are stuffed with smoked fontina cheese and pieces of bacon and browned. I fix these in my iron skillet. Makes an elegant dish and the flavors are marvelous! This is great with peas.

Provided by COOKINGQUEEN75

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 5

6 slices bacon
1 cup shredded smoked fontina cheese
4 skinless, boneless chicken breasts, pounded 1/4-inch thick
toothpicks
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook bacon in a large oven-proof skillet until crisp, 5 to 7 minutes. Crumble bacon into a bowl; reserve drippings in skillet. Mix fontina cheese into bacon until combined.
  • Lay chicken breasts on a flat surface; place 1/4 cup of bacon-cheese mixture on top of each. Roll up tightly and secure with toothpicks; sprinkle with black pepper. Arrange rolls in the skillet containing reserved bacon drippings.
  • Brown chicken over medium heat until golden brown, 5 to 7 minutes. Cover the skillet and transfer to the oven.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 312.6 calories, Carbohydrate 0.8 g, Cholesterol 114.7 mg, Fat 17.5 g, Fiber 0.1 g, Protein 36 g, SaturatedFat 8.6 g, Sodium 568.7 mg, Sugar 0.5 g

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