Fontina Cheese And Red Sweet Pepper Stuffed Chicken Breasts 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.

ROASTED RED PEPPER AND PROSCIUTTO STUFFED CHICKEN

Steps:

• Wash and dry the chicken cutlets well with paper towels.
• Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper.
• Preheat the oven to 450°F.
• Lightly spray a baking dish with non-stick spray.
• Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet.
• Roll and place seam side down on a dish (no toothpicks needed). Dip the chicken in the olive oil and lemon juice, then into the breadcrumbs.
• Repeat with the remaining chicken. Bake 25 to 30 minutes.

RICOTTA RED PEPPER STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400.
• Make a pocket in the chicken breasts the lightly salt and pepper. Saute mushrooms, onion, and red pepper in olive oil for 5 minutes. Mix this into a bowl with ricotta cheese and garlic powder. Mix well. Spoon mixture into chicken breasts. Try to have some remaining stuffing to place on top 5 minutes before chicken is done. I usually set it to high broil for the last 5 minutes to get a nice brown color.

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 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.

MACARONI AND FONTINA CHEESE

Steps:

• Preheat oven to 425.
• Heat the olive oil in a large non stick skillet over moderate heat and stir in the onion.
• Add the garlic and cook stirring for 1 minute.
• Raise the heat slightly and add the bell peppers.
• Cook stirring for 2 minutes.
• Add the zucchini and yellow squash and cook stirring for 2 minutes.
• Season with salt and pepper and set aside.
• Cook the pasta in a large pot of salted water for 4 minutes.
• Drain and rinse with cold water.
• Heat the butter in a medium saucepan over moderate heat until it becomes a medium nutty brown.
• Stir in the flour, rosemary, sage and bay leaf.
• Cook, stirring constantly for 2 minutes.
• Slowly add the milk and cook stirring 4-5 minutes or until the sauce is very thick.
• Strain the sauce and season with salt and pepper.
• Return the pasta to the same large pot and stir in the sauce.
• Add the vegetables and 1 cup of the grated fontina cheese and blend completely.
• Place the mixture in a deep glass baking dish.
• Sprinkle with the remaining fontina cheese.
• Bake for 20 minutes, until the pasta is brown and crusty on top.

MACARONI AND FONTINA CHEESE

Steps:

• Butter 2 quart casserole dish.
• Cook macaroni, drain, rinse under cold water, and drain again.
• Add macaroni to casserole dish.
• Sauté onions in butter, over medium heat, until translucent and tender.
• Stir in flour and salt, stirring constantly.
• Slowly add milk stirring constantly to blend.
• Remove from heat.
• Add Fontina cheese, and 1/4 cup of the Parmesan cheese.
• Mix together gently, and pour into casserole dish, and mix with macaroni.
• Top with remaining 1/4 cup Parmesan cheese.
• Bake at 350° F 30-35 minutes, or until heated through and golden on the top.

CHICKEN BREASTS WITH FONTINA AND PROSCIUTTO

Steps:

• Preheat oven to 300°F. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.
• Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes. Transfer to rimmed baking sheet; place in oven to keep warm. Add broth and marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.