Creamy Bliss Fontina Chicken Recipe

3      Reviews by:    Peggy Robertson   Creamy Bliss Fontina Chicken Recipe uses cream and fontina cheese, bacon, green onions, parsley, sun-dried tomatoes, salt and pepper, egg, bread crumbs, paprika, chicken breast, and olive oil in creating this tasty baked chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Italian    Servings:4 Nutrition facts:841 calories52.6 grams fat Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   40 Minutes Total Time:   1 Hour 10 Minutes

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 bread crumbs
• 1 teaspoon paprika
• 4 (6-ounce) chicken breast halves, boneless and skinless, pounded to 1/4-inch thickness
• 1 tablespoon olive oil

DIRECTIONS

• Preheat the oven to 375 degrees F. Line a 15x10x1-inch baking sheet with aluminum foil.
• 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. Add 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper to the cheese mixture and stir to combine.
• In a shallow bowl, add the egg, the remaining salt, and the remaining black pepper and whisk to combine. In another shallow bowl, add the panko breadcrumbs and the paprika and toss to combine. Evenly spread the cheese mixture on top of the chicken breasts. Roll up the chicken breasts, starting with the short side, and secure with toothpicks. Dip the chicken breasts in the egg mixture to coat, then transfer them to the panko mixture to evenly coat.
• Place the chicken breasts on the prepared baking sheet, seam-side down, and evenly drizzle the tops with the olive oil. Bake the chicken breasts, uncovered, until they are golden-brown and reach an internal temperature of 165 degrees F, about 30-35 minutes. Let the chicken breasts stand for 5 minutes, then discard the toothpicks. Plate and serve.

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