3 boneless, skinless chicken breasts, pounded to 1/4 - 1/2 inch thickness
4-oz fontina cheese sliced
3 Tablespons pine nuts, toasted
1/2 cup fresh baby spinach, coarsely chopped
1/4 cup mixed fresh herbs (I used basil and parsley, but could have used pretty much anything)
salt and pepper
garlic powder
3/4 cup bread crumbs, toasted
1 egg, lightly beaten
Instructions
Preheat oven to 350. Lightly toast pine nuts and bread crumbs. Pound chicken breasts to 1/4-1/2 inch thickness.
Season chicken with salt, pepper, and garlic. Lay out 2-3 slices of cheese per breast, top with herbs and pinenuts, and roll tightly. Coat with egg and then breadcrumbs, and lay seam-side down on a well-oiled baking sheet.
Repeat with remaining chicken breasts. Bake for 25-35 minutes, or until the meat reaches 170. Allow to rest at least 10 minutes, then slice against the rolls and serve.
If making sauce, use leftover herbs and pine nuts, and combine in a food processor with 1 clove of garlic, salt, pepper, and additional olive oil to reach desired consistency.
Originally Submitted
1/30/2011
0 Out of 5 from
0 reviews
You can add this Fontina and Herb Stuffed Chicken recipe to your own private DesktopCookbook.
