Fontina Rolled Chicken Food

FONTINA ROLLED CHICKEN

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.

CHICKEN FLORENTINE STYLE

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

CHICKEN SCALLOPINE WITH SAGE AND FONTINA CHEESE

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

CHICKEN STUFFED WITH PROSCIUTTO AND FONTINA

Steps:

• Lay the chicken between sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound to uniform thickness of about 1/2 inch. Season evenly on both sides with salt and pepper.
• Place a breast half cut side up on cutting board. Lay a slice of prosciutto on top, cutting it to fit and reserving any prosciutto trimmings.
• Lay a slice of fontina on top of prosciutto, cutting it to fit as well.
• Roll up chicken, tucking in the sides and forming a neat package. Use a toothpick to secure the bottom if needed. Place the chicken seam side down on a plate and repeat until all chicken is rolled.
• Combine half of the melted butter, garlic and parsley in a shallow dish. In another dish, combine bread crumbs and parmesan cheese.
• Dip each stuffed breast half into the butter, then roll in the crumbs, coating it evenly.
• At this point, cover and refrigerate at least one hour or overnight.
• Preheat oven to 350. Thinly slice any leftover pieces of proscuitto and combine with remaining 1/4 cup of melted butter with the oil in a large skillet over medium-high heat.
• Cook the prosciutto until crisp and reserve for a garnish.
• Cook the chicken in the melted butter until golden brown on each side.
• Arrange the chicken in a single layer in a baking dish, until heated through, 15 - 20 minutes.
• Meanwhile, pour the wine and broth into the skillett, bring to a boil and reduce the mixture to about 1/2 cup, scraping all of the browned bits off the bottom of the pan.
• When the chicken is done, remove from the oven and cover with tin foil for 5 minutes. Pour the sauce over the top or serve it on the side.
• garnish with the crispy prosciutto.
• serve immediately.

FONTINA CHEESE AND RED SWEET PEPPER STUFFED CHICKEN BREASTS

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.

PORK OR CHICKEN ROLLS WITH FONTINA AND ASPARAGUS

Steps:

• Preheat oven to 450 degrees F. Bring a medium pot of salted water to boil. Slip in the asparagus, and blanch until crisp-tender, about 3 minutes. Run the asparagus under cold water and pat dry. Bring the chicken stock to simmer in a small pot, then add the dried porcini and remove from heat. Let soak.
• Slice the pork crosswise into twelve slices. Pound the pork slices to an even 1/2-inch thickness with a meat mallet. Season the pork with 1/2 teaspoon salt. Lay the pork on your work surface, and evenly divide the tomato strips on top, lining them along the longer side of the pork slice. Put an asparagus spear on each slice, and cut to fit on the meat. Divide the fontina evenly among the pork slices, and sprinkle with the parsley. Roll up the pork snugly around the asparagus, tomato, and cheese, tucking the ends in, to enclose the filling. Close each roll with a toothpick or two.
• Drain the porcini from the broth, reserving the soaking liquid, and coarsely chop. Spread the flour on a rimmed plate. Dredge the pork rolls in the flour, tapping off the excess. Heat 3 tablespoons of the butter and the oil in a large Dutch oven over medium heat. When the butter is melted, add the pork rolls and brown on all sides, about 5 to 6 minutes. Remove the browned rolls to a plate.
• Toss the sage leaves into the Dutch oven. When the sage is sizzling, add the sliced fresh mushrooms and chopped porcini. Season with the remaining 1 teaspoon salt, and sauté until the mushrooms are browned and softened, about 6 minutes. Pour the white wine into the Dutch oven with the remaining 3 tablespoons butter. Bring to a boil, and let the wine reduce by half, about 2 minutes; then pour in the porcini soaking liquid. Bake the pork, uncovered, until cooked through, about 18 to 20 minutes. If the pork is cooked but the sauce is too thin, remove the pork to a plate and reduce the sauce on the stovetop. Remove toothpicks before serving.