Recipe By COOKINGQUEEN75
Rating
Published Jul 4th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 4 servings Calories 312.6

Skinless, boneless chicken breasts are stuffed with smoked fontina cheese and pieces of bacon and browned. I fix these in my iron skillet. Makes an elegant dish and the flavors are marvelous! This is great with peas.

Recipe Ingredients

  • 6 slices bacon
  • 1 cup shredded smoked fontina cheese
  • 4 skinless, boneless chicken breasts, pounded 1/4-inch thick
  • toothpicks
  • ½ teaspoon ground black pepper

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Cook bacon in a large oven-proof skillet until crisp, 5 to 7 minutes. Crumble bacon into a bowl; reserve drippings in skillet. Mix fontina cheese into bacon until combined.
  3. 3 Lay chicken breasts on a flat surface; place 1/4 cup of bacon-cheese mixture on top of each. Roll up tightly and secure with toothpicks; sprinkle with black pepper. Arrange rolls in the skillet containing reserved bacon drippings.
  4. 4 Brown chicken over medium heat until golden brown, 5 to 7 minutes. Cover the skillet and transfer to the oven.
  5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

  • Calories 312.6
  • Carbohydrate 0.8 g
  • Cholesterol 114.7 mg
  • Fat 17.5 g
  • Fiber 0.1 g
  • Protein 36 g
  • Saturated Fat 8.6 g
  • Sodium 568.7 mg
  • Sugar 0.5 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. So delicious you'd never know there were so few ingredients! Simple to make too. The fontina adds a nice smoky and creamy flavor. The only thing I'd do differently next time is to season the chicken with a bit of salt (and maybe some garlic powder too) in addition to the pepper. The bites that - Read more ...
RedCipes