Fontina Rolled Chicken Recipe

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Fontina Rolled Chicken Recipe
Fontina Rolled Chicken Recipe photo by Taste of Home
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Fontina Rolled Chicken Recipe

Read Reviews
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Good food has a way of transporting you to faraway places. My chicken with fontina and cream cheese is like a blissful trip to Italy. —Tammy Rex, New Tripoli, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 4 ounces cream cheese, softened
  • 1 cup shredded fontina cheese
  • 5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 4 green onions, chopped
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup julienned oil-packed sun-dried tomatoes, drained, chopped and patted dry
  • 1/2 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 large egg
  • 1-1/2 cups panko (Japanese) bread crumbs
  • 1 teaspoon paprika
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil

Directions

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. Yield: 4 servings.
Originally published as Fontina Rolled Chicken in Taste of Home September/October 2015, p62

Nutritional Facts

1 serving: 561 calories, 32g fat (14g saturated fat), 213mg cholesterol, 962mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 51g protein.

  • 4 ounces cream cheese, softened
  • 1 cup shredded fontina cheese
  • 5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 4 green onions, chopped
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup julienned oil-packed sun-dried tomatoes, drained, chopped and patted dry
  • 1/2 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 large egg
  • 1-1/2 cups panko (Japanese) bread crumbs
  • 1 teaspoon paprika
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil
  1. 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.
  2. 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.
  3. Dip chicken in egg, then coat with crumbs. Place in a foil-lined 15x10x1-in. baking pan, seam side down. Drizzle tops with oil.
  4. Bake, uncovered, 30-35 minutes or until golden brown and chicken is no longer pink. Let stand 5 minutes; discard toothpicks before serving. Yield: 4 servings.
Originally published as Fontina Rolled Chicken in Taste of Home September/October 2015, p62

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Reviews forFontina Rolled Chicken

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MY REVIEW
clerskine User ID: 7347260 239189
Reviewed Dec. 11, 2015

"Loved this! easy to make & tastes great. I used half Panko & half Italian bread crumbs only because I don't care for the Panko. Either way, this recipe is definitely a keeper."

MY REVIEW
linton User ID: 1286996 234280
Reviewed Oct. 10, 2015

"Made this last night and it was delicious !! Did the prep ahead of time and it was easy. I didn't have to use the tooth picks,.just rolled and put on the foil in pan. Excellent and will definitely make again. Thanks !!!"

MY REVIEW
fotobydede User ID: 1040407 231291
Reviewed Aug. 16, 2015

"Absolutely delicious! I didn't have Panko breadcrumbs so I used regular. The combination of flavors was amazing. This is definitely a dish to be made for company."

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