Fontina Rolled Chicken

Photo by Cindy W.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 4

    ounces cream cheese, softened

  • 1

    cup (4 ounces) 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. Yield: 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: