Taste of Home
Fontina Rolled Chicken
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 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
Ingredients
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4 ounces cream cheese, softened
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1 cup shredded fontina cheese
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5 bacon strips, cooked and crumbled
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4 green onions, chopped
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1/4 cup chopped fresh Italian parsley
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1/4 cup julienned oil-packed sun-dried tomatoes, drained, chopped and patted dry
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1/2 teaspoon salt, divided
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3/4 teaspoon pepper, divided
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1 large egg
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1-1/2 cups panko bread crumbs
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1 teaspoon paprika
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4 boneless skinless chicken breast halves (6 ounces each)
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1 tablespoon olive oil
Directions
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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.
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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.
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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.
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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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