Time: 1 hour
Yield: 4 servings
Fontina cheese has a distinct, almost mushroom-like flavor that helps it pair beautifully with meats. So obviously the best use of fontina cheese is to mix it with cream cheese, fatty bacon, and zesty sun-dried tomatoes and then use it to fill savory chicken! Fontina Chicken has rolls of juicy chicken coated with crunchy bread crumbs and smoky paprika and bursting with fontina taste. Serving up Fontina Chicken promises that dinner becomes a top-notch affair that elite restaurants could only dream of topping.
Ingredients• 4 ounces cream cheese, softened • 1 cup fontina cheese, shredded • 5 bacon strips, cooked, crumbled • 4 green onions, chopped • 1/4 cup fresh Italian parsley, chopped • 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 bread crumbs • 1 teaspoon paprika • 4 (6-ounce) chicken breast halves, boneless, skinless • 1 tablespoon olive oil
Preheat the oven to 375 degrees F.
Line a 15x10x1-inch baking pan with foil.
In a bowl, mix the cream cheese, fontina cheese, bacon, green onions, parsley, and sun-dried tomatoes.
Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
In a shallow bowl, whisk the egg, remaining salt, and remaining pepper.
In another shallow bowl, toss the bread crumbs with the paprika.
Carefully pound the chicken breasts to 1/4-inch thickness using a meat mallet.
Spread the cheese mixture over the chicken. Roll up the chicken breasts from a short side.
Secure the rolled chicken with toothpicks.
Dip the rolled chicken in the egg mixture, then coat them in the bread crumbs.
Place the coated chicken in the prepared baking pan, seam side down.
Drizzle the chicken with olive oil.
Bake, uncovered, until the chicken is golden brown and cooked through at 165 degrees F, about 30-35 minutes.
Let the chicken stand for 5 minutes.
Remove the toothpicks and serve.