Best Fontina Sun Dried Tomato And Spinach Stuffed Chicken Breast Recipes

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CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH



Chicken Breasts stuffed with Fontina Cheese and Spinach image

This chicken dish has a beautiful presentation and great flavour. Highly recommended for your next 'company' brunch or dinner.

Provided by evelynathens

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

10 tablespoons dry white wine
6 tablespoons cream
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 shallot, chopped
1/8 teaspoon pepper
4 boneless skinless chicken breast halves
2 teaspoons olive oil
2 tablespoons olive oil
2 teaspoons minced garlic
1 1/3 cups coarsely grated Fontina cheese (about 5 oz)
12 fresh spinach leaves
6 tablespoons butter, cut into pieces

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.

SPINACH-STUFFED CHICKEN POCKETS



Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato & Spinach-stuffed Chicken Recipe by Tasty image

Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach

Provided by Mel Boyajian

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

4 cups whole wheat pasta, cooked
2 boneless, skinless chicken breasts
2 teaspoons olive oil
pepper, to taste
salt, to taste
2 cloves garlic, sliced
½ cup shredded mozzarella cheese
2 oz baby spinach
½ cup sundried tomato
2 cups marinara sauce
4 oz baby spinach

Steps:

  • Preheat oven to 375˚F (190˚C).
  • With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
  • Season the chicken breasts with olive oil, pepper, and salt.
  • Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
  • In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
  • Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
  • Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
  • Serve chicken on top of whole wheat pasta and spinach marinara sauce.
  • Enjoy!

CHICKEN BREASTS STUFFED WITH FONTINA AND SUN-DRIED TOMATO SAUCE



Chicken Breasts Stuffed With Fontina and Sun-Dried Tomato Sauce image

Make and share this Chicken Breasts Stuffed With Fontina and Sun-Dried Tomato Sauce recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 boneless skinless chicken breasts, whole, cut in half
4 ounces Fontina cheese, cut into finger-sized pieces
8 sun-dried tomatoes packed in oil, chopped
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/3 cup flour, for dredging
1 tablespoon olive oil
1 tablespoon shallot, chopped
2 garlic cloves, chopped
4 sun-dried tomatoes packed in oil, chopped
1 1/2 cups chicken broth
1 tablespoon fresh basil, chopped
1/8 teaspoon cayenne
2 tablespoons butter (optional)

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.

Nutrition Facts : Calories 340.7, Fat 21.6, SaturatedFat 7.4, Cholesterol 67.1, Sodium 867, Carbohydrate 11.8, Fiber 0.9, Sugar 0.8, Protein 24.4

SUN DRIED TOMATO, SPINACH AND FONTINA STUFFED CHICKEN BREASTS



Sun Dried Tomato, Spinach and Fontina Stuffed Chicken Breasts image

My best friend gave me this recipe. I've added some of my own twists to this. Like the garlic, shallots, and sundried tomatoes. =) I've even used jalapenos.

Provided by janderson48

Categories     Chicken Breast

Time 1h

Yield 2 Chicken breasts, 2 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
1/2 cup Fontina cheese, grated
1 cup fresh spinach, chopped
1/2 cup sun-dried tomato, chopped
4 slices prosciutto
1 1/2 cups dry white wine
1 large shallot, finely chopped
1 garlic clove, minced
fresh basil chiffonade (to garnish)
2 tablespoons olive oil

Steps:

  • Preheat oven to 350.
  • Pound the chicken breast to about ¼ inch, set aside. Lay two slices of prosciutto side by side slightly over lapping. Lay one chicken breast on top lengthwise. Sprinkle with salt and pepper. Cover with half the Fontina, spinach and sun dried tomatoes. Starting at one end carefully roll the chicken breast and prosciutto. Tie the ends with kitchen string or use toothpicks to keep closed. Repeat with the other breast.
  • Add olive oil to a medium large oven proof skillet; heat over medium heat. Add shallots and garlic. Stirring constantly, cook until soft. Add chicken breasts one at a time and brown on all sides. Remove from skillet and set aside on a plate. While the skillet is still hot add white wine scraping the brown bits up. Return the chicken to the skillet and place in the oven.
  • Bake for 30 - 40 minutes, or until done. Remove from the oven and remove string or toothpicks. Slice into 1 inch slices. Serve over angel hair pasta.

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