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Fontina Rolled Chicken

Total Time

Prep: 30 min. Bake: 30 min.

Makes

4 servings

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
Fontina Rolled Chicken Recipe photo by Taste of Home

Ingredients

  • 4 ounces cream cheese, softened
  • 1 cup shredded fontina cheese
  • 5 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 bread crumbs
  • 1 teaspoon paprika
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil

Directions

  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.

Nutrition Facts

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

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