Chicken Rolls With Smoked Fontina And Bacon
To shred softer types of cheese chill to 0 deg c not f, and shred small pieces before they warm.
Recipe Summary Chicken Rolls With Smoked Fontina And Bacon
Skinless, boneless chicken breasts are stuffed with smoked fontina cheese and pieces of bacon and browned. I fix these in my iron skillet. Makes an elegant dish and the flavors are marvelous! This is great with peas.Ingredients | Fontina Cheese Shredded6 slices bacon1 cup shredded smoked fontina cheese4 skinless, boneless chicken breasts, pounded 1/4-inch thicktoothpicks½ teaspoon ground black pepperDirectionsPreheat oven to 400 degrees F (200 degrees C).Cook bacon in a large oven-proof skillet until crisp, 5 to 7 minutes. Crumble bacon into a bowl; reserve drippings in skillet. Mix fontina cheese into bacon until combined.Lay chicken breasts on a flat surface; place 1/4 cup of bacon-cheese mixture on top of each. Roll up tightly and secure with toothpicks; sprinkle with black pepper. Arrange rolls in the skillet containing reserved bacon drippings.Brown chicken over medium heat until golden brown, 5 to 7 minutes. Cover the skillet and transfer to the oven.Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Info | Fontina Cheese Shreddedprep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings
TAG : Chicken Rolls With Smoked Fontina And BaconMeat and Poultry Recipes, Chicken, Chicken Breast Recipes,
