Fontina Sun Dried Tomato And Spinach Stuffed Chicken Breast Food

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
• Season the chicken breasts with olive oil, pepper, and salt.
• Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
• In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
• Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
• Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
• Serve chicken on top of whole wheat pasta and spinach marinara sauce.
• Enjoy!

CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES, AND SUN-DRIED TOMATOES

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

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.

SUN-DRIED TOMATO AND CHEESE STUFFED CHICKEN BREASTS

Steps:

• Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour.
• Heat oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.

SPINACH TOMATO FETA STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 425 degrees F.
• Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
• Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
• In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
• Mix well and set aside.
• Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
• Heat a large, oven-safe or cast iron skillet over medium heat.
• Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
• Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
• Remove from oven and tent with foil for 5 minutes before eating.
• Remove toothpicks and eat right away.

FONTINA AND BACON-STUFFED CHICKEN BREASTS

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.

SUN DRIED TOMATO, SPINACH AND FONTINA STUFFED CHICKEN BREASTS

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.

SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS

Steps:

• Pre-Heat oven to 180 degrees Celsius.
• Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
• Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
• Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.

CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH

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 SPINACH & SUN-DRIED TOMATOES

Steps:

• Coat a large nonstick skillet with nonstick cooking spray.
• Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
• Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
• Set aside.
• Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.
• Close by pressing flesh together and securing with a wooden toothpick, if necessary.
• Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
• Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
• Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
• Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
• Serve hot.

CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES AND SUN-DRIED T

Steps:

• Preheat oven to 375°F.
• Mix artichokes, cheese, tomatoes and basil together.
• Using a small sharp knife, cut a 2-inch slit in each chicken breast horizontally along one side. Move knife back and forth inside the slit to create a pocket.
• Divide one cup of stuffing among the four breasts.
• Press edges to seal and sprinkle with salt and pepper.
• Heat about two tablespoons oil over high heat in ovenproof skillet. Cook chicken two minutes.
• Turn chicken over and transfer skillet to oven. Bake until cooked through, about 10 minutes.

CHICKEN BREASTS STUFFED WITH FONTINA AND SUN-DRIED TOMATO SAUCE

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.