Best Chicken Breasts Stuffed With Fontina Cheese And Spinach Recipes

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.

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

FONTINA, SUN-DRIED TOMATO AND SPINACH STUFFED CHICKEN BREAST

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.

CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH RECIPE

Steps:

• FOR THE SAUCE- Combine white wine, whipping cream, fresh lemon juice, vinegar, chopped shallot, and white pepper in a heavy medium saucepan. Boil until reduced to a 1/4 cup, about 8 minutes. FOR THE CHICKEN- Pound each chicken breast between sheets of waxed paper to a 7x4-inch rectangle. Place smooth side down on work surface. Rub 1/2 teaspoon olive oil and 1/2 teaspoon minced garlic over each chicken breast. Sprinkle each with 1/3 cup Fontina cheese, overlapping if necessary. Start at 1 sort side, tighly roll up chicken jelly roll style. Tie with string. (Can be prepared 8 hours ahead. Cover and refrigerate.) Prheat oven to 350 degrees. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Season rolls with salt and pepper. Add the rolls tothe skillet and brown well on all sides, about 10 minutes. Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes. Transfer chicken to plate and cool 5 minutes. Bring sauce to a simmer, Add butter 1 piece at a time, whisking just until butter melts and sauce is smooth. Spoon sauce onto plates. Cut string off chicken. Cut chicken crosswise in 1/2-inch thick slices and serve.