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Creamy Bliss Fontina Chicken

ChickenOvenItalian

Time: 1 hour

Yield: 4 servings

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About

When something appears difficult, we tend to be weary of exploring the new territory. Well, grab your toque blanche (chef's hat) and try this unmistakably fear-proof Creamy Bliss Fontina Chicken. Don't be scared of this decadently creamy cheese sauce that's stuffed into the plump and tenderly baked chicken, which is then rolled up and covered with a flurry of irresistible Italian flavors. This fabulous chicken is dressed for success and your guests are going to love it! So, face your fears and try this Creamy Bliss Fontina Chicken. It just goes to show that going out on a limb can be blissful! Trust us, no intense training is required for the making of this recipe!

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Ingredients

  • 4 ounces cream cheese, softened
  • 1 cup fontina cheese, shredded
  • 5 bacon strips, cooked and 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 black pepper, divided
  • 1 large egg
  • 1 1/2 cups panko breadcrumbs
  • 1 teaspoon paprika
  • 4 (6-ounce) chicken breast halves, boneless and skinless, pounded to 1/4-inch thickness
  • 1 tablespoon olive oil

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Line a 15x10x1-inch baking sheet with aluminum foil.

Step 3 -In a large bowl, add the cream cheese, the fontina cheese, the crumbled bacon, the green onions, the Italian parsley, and the sun-dried tomatoes and stir to combine.

Step 4 -Add 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper to the cheese mixture and stir to combine.

Step 5 -In a shallow bowl, add the egg, the remaining salt, and the remaining black pepper and whisk to combine.

Step 6 -In another shallow bowl, add the panko breadcrumbs and the paprika and toss to combine.

Step 7 -Evenly spread the cheese mixture on top of the chicken breasts.

Step 8 -Roll up the chicken breasts, starting with the short side, and secure with toothpicks.

Step 9 -Dip the chicken breasts in the egg mixture to coat, then transfer them to the panko mixture to evenly coat.

Step 10 -Place the chicken breasts on the prepared baking sheet, seam-side down, and evenly drizzle the tops with the olive oil.

Step 11 -Bake the chicken breasts, uncovered, until they are golden-brown and reach an internal temperature of 165 degrees F, about 30-35 minutes.

Step 12 -Let the chicken breasts stand for 5 minutes, then discard the toothpicks.

Step 13 -Plate and serve.

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