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Tuesday, October 4, 2011

Fontina and Sundried Tomato Stuffed Chicken Breasts

Hi followers!  I think I published this recipe a while back, but last night I made it again with some tweaks and it was SOOOOOOO delicious, I figured I'd re-post with the little adjustments.

Serves 2


2 boneless, skinless chicken breasts
Juice of 1/2 a lemon
Sea Salt and Pepper
1/2 Cup fresh baby spinach
1/4 Cup sundried tomatoes
1/2 Cup grated fresh Fontina Cheese
1 Tbsp chopped shallot
1 Garlic clove, chopped
3 Fresh basil leaves, chopped
Olive oil


1.  Preheat oven to 350 degrees.

2.  Slice the chicken breasts lengthwise to create a pocket.  Set aside. 

3.  Mix the following ingredients in a bowl:  spinach, sundried tomatoes, shallot, garlic, shredded fontina cheese, and basil.

4.  Stuff the mixture equally into each chicken breast and close with a toothpick.

5.  Drizzle chicken with olive oil, salt, pepper, and lemon juice.  Cover with foil and bake for 30 minutes.  Remove foil, and bake an additional 10 minutes.

Serve hot when thoroughly cooked through.

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