FONTINA STUFFED CHICKEN

WHY IT WORKS: This recipe is light and refreshing while ALSO being crisp and savory. This makes a great “company” meal.

FONTINA STUFFED CHICKEN
1 tablespoon avocado oil
4 boneless, skinless chicken breasts, pounded to even 1/4 inch thin pieces
4 ounces cream cheese, softened
1 cup shredded Fontina cheese
5 strips bacon, cooked and crumbled
1 bunch green onions, sliced
1/4 cup FRESH chopped Italian Parsley
1/4 cup julienne cut sun dried tomatoes in oil, drained, dried and chopped
2 large eggs
FRESH ground Himalayan pink salt and black pepper
1 1/2 cups Panko crumbs
1 teaspoon paprika

  • Preheat oven to 375°.
  • In a medium mixing bowl combine the cream cheese, fontina cheese, bacon pieces, green onions, parsley and sun dried tomatoes until well blended.
  • Season cheese mixture with salt and pepper.
  • Whisk egg with salt and pepper.
  • Spread cheese mixture over chicken breasts.
  • Roll chicken up from the shortest side and secure with toothpicks.
  • Add paprika to Panko crumbs.
  • Dip chicken in egg mixture and then in Panko crumbs.
  • Place chicken rolls seam side down in a greased baking dish.
  • Drizzle tops with the oil.
  • Bake 30-35 minutes u until golden brown and chicken is cooked through.
  • Remove toothpicks and serve.

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