Best 5 Kittys Fontina Onion Stuffed Chicken Recipes

FONTINA AND BACON-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees.
• Make deep 1-inch-long cut with knife parallel to cutting board inside of each chicken breast half to form pocket. Combine cheese, bacon and basil in small bowl. Evenly stuff pockets with cheese mixture, then press edges together to seal. Brush chicken with olive oil, then dip in bread crumbs, turning to coat. Arrange chicken on baking sheets. Bake 20 minutes or until chicken is thoroughly cooked.
• Meanwhile, cook spinach, water and garlic in 12-inch nonstick skillet over medium-high heat until spinach is wilted. Stir in Sauce and heat through. To serve, arrange hot fettuccine on serving platter, then top with sauce mixture and chicken. Garnish, if desired, with additional chopped basil.

APPLE & FONTINA STUFFED CHICKEN WITH WALNUTS, BACON AND FRISEE

Steps:

• Heat oven to 375 degrees.
• Soak 6 wooden skewers in water for at least 30 minutes.
• Combine the apples, cheese and sage.
• Lay the chicken breast on a work surface, skin side down.
• Season with salt and freshly ground black pepper.
• Put about 1/4 c.
• apple mixture on the chicken, fold lengthwise and seal with a skewer.
• Repeat with remaining chicken breasts.
• Reserve any excess stuffing.
• In a shallow dish combine the olive oil and herbs.
• Add the chicken and toss to coat.
• Marinate, covered in the refrigerator, for 4- 6 hours.
• For the vinegarette: whisk all ingredients except oils.
• Slowly add oils, whisking until emulsified.
• Season to taste with s& p.
• In a large saute pan heat 1 tbl.
• oil.
• Season chicken with salt and pepper.
• Brown the chicken on all sides, about 3 minutes per side.
• Transfer to a roasting pan and bake until just done, 10- 12 minutes.
• Meanwhile, discard the fat from the saute pan and add the stock.
• Bring to a boil, stirring and scraping up any brown bits.
• Add the bacon, red onion, beans and s&p to taste.
• Transfer to a large bowl.
• In a seperate bowl, toss the frisee, toasted walnuts, vinaigrette.
• Toss into the bean mixture with the reserved stuffing.
• Divide between 6 plates.
• Remove the skewers from the chicken breasts and cut each breast in half on the bias.
• Arrange ontop of the frissee mixture and garnish with chives.

FONTINA ROLLED CHICKEN

Steps:

• 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.

FETA AND BACON STUFFED CHICKEN WITH ONION MASHED POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
• Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
• While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

KITTY'S FONTINA & ONION STUFFED CHICKEN

Steps:

• Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add onion and 1 tsp of rosemary
• Cook, stirring occasionally, until the onion is golden brown (6 - 7 minutes) Season with salt and pepper
• Let onions cool then stir in Fontina
• Cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with the onion cheese mixture.
• Heat the remaining 2 tsp. of oil in the same skillet over medium-high heat. Add the chicken and cook until golden. (5 - 6 mins per side)
• Transfer chicken to a plate and cover with foil to keep warm
• Add wine & 1 tsp. rosemary to the pan. Cook over medium-high heat for 2 minutes
• Whisk broth and flour in a bowl until smooth and add to the pan.
• Reduce heat to low and whisk until sauce thickens (1 minute)
• Return the chicken to the pan and coat with the sauce, cooking till chicken is just cooked through
• Serve chicken topped with sauce