Kittys Fontina Onion Stuffed Chicken Recipes

KITTY'S FONTINA & ONION STUFFED CHICKEN

Steps:

• 1. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add onion and 1 tsp of rosemary
• 2. Cook, stirring occasionally, until the onion is golden brown (6 - 7 minutes) Season with salt and pepper
• 3. Let onions cool then stir in Fontina
• 4. Cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with the onion cheese mixture.
• 5. Heat the remaining 2 tsp. of oil in the same skillet over medium-high heat. Add the chicken and cook until golden. (5 - 6 mins per side)
• 6. Transfer chicken to a plate and cover with foil to keep warm
• 7. Add wine & 1 tsp. rosemary to the pan. Cook over medium-high heat for 2 minutes
• 8. Whisk broth and flour in a bowl until smooth and add to the pan.
• 9. Reduce heat to low and whisk until sauce thickens (1 minute)
• 10. Return the chicken to the pan and coat with the sauce, cooking till chicken is just cooked through
• 11. Serve chicken topped with sauce

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.

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.

CARAMELIZED APPLE STUFFED CHICKEN BREAST WITH FONTINA AND BING CHERRIES

Steps:

• For the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture.
• Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.
• For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper.
• For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix ¿ cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.

CHICKEN WITH PROSCIUTTO, SAGE, AND FONTINA CHEESE

Steps:

• Heat 1/4 cup butter in a large skillet over medium heat. Allow butter to foam; add sage leaves and cook for 1 to 2 minutes per side. Remove and reserve leaves; reserve butter in the skillet.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place 1 slice of prosciutto on each chicken breast. Put chicken, prosciutto side down, in the warm skillet with reserved butter. Cook chicken over medium heat until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a baking sheet, reserving skillet contents. Layer 3 sage leaves and 2 slices of fontina cheese on each chicken breast.
• Broil until cheese is melted, 3 to 5 minutes.
• Add wine to the skillet used to cook the chicken. Cook and stir over high heat, scraping the bottom of the skillet, until reduced to 1/2 cup, about 5 minutes. Add minced sage; cook and stir for 1 minute. Whisk in 1/4 cup butter; reduce heat to low and simmer for 1 to 2 minutes. Serve sauce alongside chicken.

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.