Best Chicken Stuffed With Golden Onions And Fontina Recipes

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.

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.

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

FLORENTINE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
• Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
• Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.