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.
ROASTED PEPPER STUFFED CHICKEN BREAST
This Roasted Pepper Stuffed Chicken Breast is, hands down, the most delicious way to enjoy chicken! It's easy to make, and you will feel like you're eating in a 5-star restaurant.
Provided by Tania Sheff
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Make the stuffing. Mix all of the stuffing ingredients in a small bowl, until well combined.
- Prep the chicken. Using a sharp knife, cut a pocket into the side of each chicken breast.
- Stuff the chicken. Divide the stuffing into four (or three) equal parts and spoon it into the chicken pockets. Using toothpicks, secure the stuffing inside.
- Season the chicken. Generously season the chicken with salt, pepper, and paprika. Brush with olive oil on both sides.
- Bake the chicken. Bake the chicken in a preheated oven at 400ºF for 25-30 minutes, depending on how large your chicken breasts are.
Nutrition Facts : Calories 411 kcal, Carbohydrate 6 g, Protein 45 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 154 mg, Sodium 1520 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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 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.
TUSCANY STUFFED CHICKEN BREASTS
Italian country food at its best--a tasty filling of roasted red pepper, fontina cheese, and sage. From BHG.
Provided by Punky Julster
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast. Fold in edges; roll up into a spiral, pressing the edges to seal. Roll in flour.
- In an 8-inch skillet heat the oil over medium heat. Cook chicken in hot oil about 5 minutes, turning to brown all sides. Remove from skillet.
- In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover and simmer for 8 to 9 minutes or until chicken is tender and no longer pink. To serve, spoon juices over chicken.
Nutrition Facts : Calories 374.9, Fat 18.6, SaturatedFat 7, Cholesterol 105.5, Sodium 362, Carbohydrate 7.7, Fiber 0.2, Sugar 1, Protein 32.2
ROASTED RED PEPPER / ASPARAGUS STUFFED CHICKEN BREASTS
A special chicken dish for a special occasion. Mouth watering, sumptuous, and beautiful presentation!!
Provided by Derf2440
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F degrees.
- Rinse chicken breasts and dry with paper towel.
- Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
- One at a time place chicken breast halves between pieces of plastic wrap, inside up.
- Pound carefully with a meat mallet to about 1/4 inch thickness.
- Remove top pieces of plastic wrap.
- Sprinkle salt and pepper over chicken to taste.
- Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
- Place Swiss cheese slices over prosciutto.
- Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
- Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
- Roll as tightly as possible, use toothpicks to close if necessary.
- Repeat for all 4 breasts.
- Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
- Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
- Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
- Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
- On medium heat, simmer until reduced by half, about 10 minutes.
- Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
- Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
- Remove roll ups to platter, let rest for 10 minutes.
- With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.)
- Arrange on platter cut side up, overlapping in 4 rows.
- Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
- Serve warm or cold.
Nutrition Facts : Calories 431.3, Fat 29.2, SaturatedFat 13.9, Cholesterol 131.8, Sodium 296.6, Carbohydrate 3.2, Fiber 0.4, Sugar 0.9, Protein 33.3
People also searched
More about "fontina cheese and red sweet pepper stuffed chicken breasts recipes"
CHEESE STUFFED CHICKEN BREAST (WITH PROSCIUTTO) | JULIE BLANNER
From julieblanner.com
5/5 (3)Total Time 40 minsCategory Main CoursePublished Jan 12, 2020
CHICKEN BREASTS STUFFED WITH FONTINA CHEESE & SPINACH RECIPE
From recipezazz.com
CREAMY CHICKEN STUFFED MINI PEPPERS WITH SPINACH WALNUT PESTO
From giveitsomethyme.com
PROSCIUTTO AND FONTINA-STUFFED CHICKEN BREASTS RECIPE
From myrecipes.com
25-MINUTE SPINACH & FETA STUFFED CHICKEN BREASTS
From wellseasonedstudio.com
FONTINA AND CHARD STUFFED CHICKEN RECIPE - FOOD REPUBLIC
From foodrepublic.com
CHEF AMI: RECIPE FOR FONTINA CHEESE STUFFED CHICKEN
From chefami.com
FONTINA & PROSCIUTTO STUFFED CHICKEN WITH SPRING VEGETABLES
From eatingwell.com
25 CHICKEN AND CREAM CHEESE RECIPES THAT ARE SERIOUSLY …
From allrecipes.com
CREAMY STUFFED CHICKEN (SPINACH & ROASTED RED PEPPERS)
From domesticsuperhero.com
CHEESY STUFFED CHICKEN - SOUTHERN BITE
From southernbite.com
SPINACH STUFFED CHICKEN BREAST (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
STUFFED CHICKEN BREASTS RECIPE | WOMAN'S WORLD
From womansworld.com
CHICKEN FONTINA | CHICKEN BREASTS RECIPE | NO RECIPE REQUIRED
From noreciperequired.com
FETA & ROASTED RED PEPPER STUFFED CHICKEN BREAST - EATINGWELL
From eatingwell.com
CHICKEN STUFFED WITH GOLDEN ONIONS AND FONTINA CHEESE
From maryellenscookingcreations.com
STUFFED CHICKEN VALENTINO RECIPE - MSN
From msn.com
CHICKEN BREASTS STUFFED WITH BASIL AND RED PEPPER - FOOD …
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #main-dish #eggs-dairy #poultry #vegetables #dinner-party #cheese #chicken #stove-top #dietary #meat #peppers #equipment #number-of-servings
You'll also love