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.
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.
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.
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 BREAST WITH PROSCIUTTO AND FONTINA CHEESE
I viewed the making of this chicken dish on Lidia's Italian Kitchen. It turned out as delicious as it looked and it's easy to make. It's a little time consuming, but well worth the wait. The fontina and proscuitto parma can be found in any supermarket or Italian specialty store. You will need an oven-safe 9 inch skillet.
Provided by ChefSully
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- With a mallet, gently pound each chicken breast between waxed paper.
- The breasts should be one inch thick.
- Preheat oven to 350 degrees.
- Place one slice of proscuitto on top of each chicken breast.
- With the back of your knife, tap the proscuitto lightly on the chicken breast.
- This will make the proscuitto adhere to the chicken.
- Preheat your 9" skillet with the oil until it becomes hot, not smokey.
- Turn heat to medium/high.
- Lay each piece of chicken, proscuitto side down, into the oiled pan.
- Turn the heat down to medium.
- Let it be.
- Moving the chicken around will cause it to become tough.
- Cook for 3- 4 minutes or until golden brown on one side.
- Gently turn the chicken pieces over and continue to cook.
- While the chicken is browning, add the tomato sauce to the pan.
- Continue to cook the chicken in the tomato sauce for another 3- 4 minutes.
- Sprinkle the flour into the tomato sauce.
- The sauce will begin to thicken.
- Once this side is golden brown, lay one slice of fontina cheese on top of each chicken breast.
- Place the skillet into the preheated oven and cook for another 15 minutes.
- Remove from oven, plate and serve with pasta, rice or lentils.
- Serve with crusty Italian bread.
Nutrition Facts : Calories 459.2, Fat 31.2, SaturatedFat 10.5, Cholesterol 125.3, Sodium 515.2, Carbohydrate 5.2, Fiber 0.6, Sugar 2.1, Protein 38.2
FONTINA, SUN-DRIED TOMATO AND SPINACH STUFFED CHICKEN BREAST
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
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
CHICKEN BREASTS STUFFED WITH FONTINA AND SUN-DRIED TOMATO SAUCE
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
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
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
CRANBERRY, FONTINA AND WALNUT STUFFED CHICKEN BREASTS
This is much easier then it sounds, and so full of flavor. I take advantage of pre grated cheese, a small package of pre chopped walnuts and dried cranberries, all from the local grocer. Apple jelly tops the chicken as a nice glaze with some dried sage. Then for a side dish ... wild rice, with small bites of granny smith apples sauteed with onions cooked in chicken broth with fresh sage. The ultimate rice dish. Still done in 20 minutes. The combination of my chicken breasts and this rice dish, and maybe some roasted beets and a small salad makes this a really nice dish to entertain with ... without breaking the bank.
Provided by SarasotaCook
Categories Chicken Breast
Time 1h15m
Yield 6 Chicken breasts, 6 serving(s)
Number Of Ingredients 19
Steps:
- Chicken -- now I like to take advantage of the frozen chicken breasts for this. They tender to be a bit smaller and once thawed are are bit easier to flatten out. I found some of the fresh boneless skinless breasts are so big they are actually too big for me, but use what ever you have. I just flatten mine with my mallet in between saran wrap, but you can use what method you like best.
- Filling -- In a medium sauce pan (use a oven proof pan) add 1 tablespoon of the butter and melt on medium heat. Add the celery, onion and garlic and just sweat on medium until they get nice and soft. Cook 4 minutes, then add in the cranberries and cook another 2 minutes and then the walnuts. Mix all until everything is soft and well combined. Remove and let cool slightly.
- Stuffing the chicken -- Just lay out your chicken breasts flat, salt and pepper and then add a little of the cranberry and vegetable stuffing. Top it with some fresh grated cheese. As I said, I love fontina, but you can use a gruyere or even swiss if you want. Then roll up the chicken. Just roll up and try to tuck in the sides as you go. I like to use a couple of tooth picks to secure it at the end.
- Dredging the Cooking -- Add flour, breadcrumbs, salt and pepper to a small bowl and the egg to a second bowl, now dredge each chicken in the egg and then the flour/breadcrumb mixture to coat well. Now, in the same pan you cooked the vegetables in add the remainder of the butter and olive oil and bring to medium high heat. Cook each chicken breast on all sides just a couple minute until lightly brown.
- Glaze -- Keep the chicken in that pan, it is going in the oven. But first, mix the apple jelly and sage and heat in the microwave in a measuring cup just 20 seconds to thin out. Then brush on the chicken on all sides. Transfer the pan to oven and cook on 375 for about 10-15 minutes, turn the chicken over half way through and brush on more glaze. until golden brown.
- Remove the chicken cover and let set a few minutes until the juices re distribute. Then slice into pretty slices and serve with my apple and onion wild rice. A nice farmers market green beans or roasted beets make this perfect.
Nutrition Facts : Calories 683.6, Fat 25.1, SaturatedFat 8.4, Cholesterol 184.2, Sodium 560.6, Carbohydrate 72, Fiber 3, Sugar 31.4, Protein 42.6
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.
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From noreciperequired.com
4.8/5 (4)Category Date NightCuisine ItalianTotal Time 50 mins
- Really…is there anything you can’t do with chicken? Know some key cooking techniques and you can make a great chicken recipe with just about anything. Here, along with a couple boneless chicken breasts, I happen to have some fontina cheese, a tomota and a zucchini laying around, along with some hunger, and about 30 minutes later a recipe for Chicken Fontina was born. Fontina is a great cheese to cook with. It melts really well, and has a subtle nutty flavor that goes great with a ton of ingredients. Here I use it to top some seared chicken, served with a light sauce, over some angle hair pasta. The recipe is flavorful, pretty quick and easy and super satisfying. Hope you enjoy it! Recipe Overview and Keys to SuccessTo make the best Chicken Fontina, just follow these few simple steps:
- Chicken recipes like this one, required you to do a quick sear on both sides of the chicken, on the stove top, and then move the chicken into the oven. Because you are cooking twice, it’s possible to dry out the chicken, so make sure to use high heat to sear…that will leave the center undercooked until you put it into the oven, to finish cooking with all the other ingredients. The vegetables in this dish carry a lot of the flavor, so use fresh, quality ones. I use tomato and zucchini, but they aren’t up to par in your market, use something else…they can easily we swapped out. You should make sure to not overcook them…or they’ll just get mushy and get lost in the dish. As with any pasta recipe, make sure to start tasting the pasta about a minute before the package suggests it will be cooked, and remove it from the water right when it’s al dente, and then finish it in the sauce
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- 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.
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