Fontina Rolled Chicken

Name: Fontina Rolled Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings.
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 (Japanese) bread crumbs; 1 teaspoon paprika; 4 boneless skinless chicken breast halves (6 ounces each); 1 tablespoon olive oil

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

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 (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.

Nutrition Facts

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

Originally published as Fontina Rolled Chicken in Taste of Home September/October 2015

Reviews

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Average Rating:

Stephanie

Nov 8, 2018

This recipe was excellent - I did have to use cheddar instead of Fontina because I couldn't find Fontina in the UK but it still turned out great!
Nicole

May 5, 2018

I can't believe this recipe has only 4 reviews! This is an *excellent* chicken recipe. How many ways can we cook chicken, right? Well this recipe is a game changer. I don't know if it's the Fontina (which I made accompanied smashed, garlic potatoes with melted Fontina on top,) or the addition of sun-dried tomatoes (or bacon!!) or what. But this chicken recipe is on our rotation as a family favourite!! Thank you!!
xlsalbums

Apr 30, 2018

This was delicious!!! One of my favorite chicken dishes for sure! My father-in-law doesn't care for chicken but he loved this chicken!! A definite winner.
clerskine

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.
linton

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 !!!
fotobydede

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.