Chicken Breasts Stuffed With Fontina Cheese And Spinach Recipes

SPINACH STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
• Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
• Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

PROSCIUTTO & FONTINA-STUFFED CHICKEN BREASTS

Steps:

• If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry.
• Make a pocket on the thicker side of each breast. Using a sharp boning or utility knife, cut into the breast about 1/2 inch from one end. Create a pocket, slicing to within about 1/4 inch of the other side.
• Lay a slice of prosciutto lengthwise inside each pocket. Stuff each pocket with about one-quarter of the Fontina, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.
• Line up three wide shallow dishes. Fill the first with the flour. In the second, whisk together the eggs and mustard. In the third, toss the breadcrumbs with the dried sage leaves, 1/2 tsp. salt and 1/2 tsp. pepper.
• Season the breasts generously on both sides with salt and pepper. Dredge one breast well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with the other breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard any leftover flour, egg, or crumbs.
• Heat the oven to 350°F. Heat the olive oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. If the oil seems to get too hot, reduce the heat to medium. Transfer the breasts to a baking sheet. Repeat with the other two breasts
• Bake until the chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes. Serve immediately.

SPINACH-STUFFED CHICKEN BREAST WITH CREAM CHEESE RECIPE

Steps:

• In a bowl, combine paprika, onion powder, garlic powder, and salt. Mix together thoroughly and set aside.
• To make the spinach mixture, combine cream cheese, Parmesan cheese, mayonnaise and spinach in another bowl. Mix thoroughly.
• Slice a pocket into the side of each chicken breast meat.
• Spoon the spinach mixture into the breast pockets and spread it evenly.
• Prepare the casserole dish by drizzling olive oil and sprinkling some of the spice mixture in it.
• Place the chicken in the dish and add more spice mixture and olive oil over the chicken.
• Preheat oven to 375 degrees F. Then bake uncovered for 25 minutes.
• Place the stuffed chicken breast in a plate, and use the drippings as the sauce.
• Garnish with parsley, then serve and enjoy!

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.

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.

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.

SPINACH STUFFED CHICKEN BREAST

Steps:

• In a hot cast iron over medium heat, cook bacon until crisp. Stir occassionally to cook evenly. Remove bacon and set aside. Leave a tablespoon of bacon fat and discard the rest or save it for reheating or for other dish.
• Combine the seasonings. In a small bowl, combine onion powder, garlic powder, smoked paprika, salt and pepper. ¼ teaspoon is added to stuffing and the rest is used to season chicken.
• Prepare the spinach stuffing. Mash soften cream cheese then add mozzarella, feta, mayonnaise, ½ of bacon bits and ¼ teaspoon seasoning. Mix well then add the chopped spinach.
• Make a pocket in chicken breast, cut a slit in the rounder edge. Note: More details in making a pocket discussed in the post above.
• Divide the spinach stuffing into 3 portions and stuff the chicken. Open up the chicken, spoon and spread the stuffing in the pocket. Push the stuffing inside to easily seal the edges with tooth pick. Place a whole tooth pick in the middle then half tooth pick on both sides.
• Pre-heat oven at 375 degrees F.
• Heat up the cast iron with 1 tablespoon bacon fat, sear and brown chicken breast for 3 minutes on each side. Note: It's OK if some stuffing leaks out, you can always add it when you serve the chicken.
• Transfer cast iron in the oven then bake for 20-25 minutes or until internal temperature in the thickest part of chicken reaches 165 degree F on an instant-read thermometer.
• Allow to cool for 1-2 minutes then remove all the toothpicks and serve. If there are some stuffing that leaked out add on top of chicken breast then sprinkle some bacon bits. Enjoy!

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.