Fontina Rolled Chicken Breasts
Source: Taste of Home
Ingredients
- 4 boneless skinless chicken breast halves (6 oz. ea.)
- 1 large egg
- 1-1/2 c. panko (Japanese bread crumbs)
- 1 t. paprika
- 1 Tbls. olive oil
- ½ t. salt, divided
- ¾ t. pepper, divided
Filling
- 4 oz. low-fat cream cheese, softened
- 1 c. shredded fontina cheese
- 5 strips center-cut bacon, cooked and crumbled
- 4 green onions, chopped
- ¼ c. chopped fresh Italian parsley
- ¼ c. julienned oil-packed sun-dried tomatoes, drained, chopped and patted dry
Instructions
Preheat oven to 375 degrees.
In a bowl, mix cream cheese, fontina cheese, bacon, onions, parsley, sun-dried tomatoes, salt and pepper.
In a shallow bowl, whisk egg and the remaining ¼ t. salt and ½ t. pepper.
In another shallow bowl, toss bread crumbs with paprika.
Carefully pound chicken breasts with a meat mallet to ¼-inch thickness. Spread cheese mixture over chicken. Roll up from short side and secure with toothpicks.
Dip chicken in egg, then coat with crumbs. Place in a foil-lined shallow baking pan, seam side down. Drizzle tops with olive oil.
Bake, uncovered 45 minutes or until golden brown and chicken is no longer pink. Let stand 5 minutes; discard toothpicks before serving.
NOTE: Serves 4