This cookbook was a gift from Ryan
- 4 thick skin-on, boneless chicken breast halves (skinless work too)
- 1 c. shredded fontina cheese
- 1/4 c. chopped pimiento-stuffed green olives
- 2 Tbls. fresh parmesan or parmesan-reggiano cheese, grated
- 2 t. extra-virgin olive oil
- kosher salt and freshly ground pepper
- 1/4 c. crisp white wine (Sauvignon Blanc)
Preheat oven to 375 degrees.
Using a small, sharp knife and starting at the thickest side, cut a pocket in each chicken breast, extending it to within 1/2” of each side and being careful not to cut all the way through.
In a small bowl, combine the fontina, olives and Parmesan and mix well. Stuff each breast with one-fourth of the cheese mixture and secure the opening closed with wooden toothpicks.
Brush the stuffed breasts on both side with olive oil and then season both sides with salt and pepper. Place the breasts, in a shallow glass baking dish or nonreactive pan then pour the wine into the dish.
Bake until the skin is crisp and 170 degrees (about 45-50 minutes).
Remove from oven and let cool slightly. Remove toothpicks and serve.