Fontina Rolled Chicken Recipe

By carol gorman

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

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.