Fontina And Bacon-Stuffed Chicken Breasts
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Fontina (shredded)1 tbsps
Olive Oil4 cups
Baby Spinach Leaves2 tbsps
Water1 clove
Garlic (finely chopped)Directions:
1
Preheat oven to 375 degrees
2
Make deep 1-inch-long cut with knife parallel to cutting board inside of each chicken breast half to form pocket
3
Combine cheese, bacon and basil in small bowl
4
Evenly stuff pockets with cheese mixture, then press edges together to seal
5
Brush chicken with olive oil, then dip in bread crumbs, turning to coat
6
Arrange chicken on baking sheets
7
Bake 20 minutes or until chicken is thoroughly cooked
8
Meanwhile, cook spinach, water and garlic in 12-inch nonstick skillet over medium-high heat until spinach is wilted
9
Stir in Sauce and heat through
10
To serve, arrange hot fettuccine on serving platter, then top with sauce mixture and chicken
11
Garnish, if desired, with additional chopped basil