Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Skinless, boneless chicken breasts are stuffed with smoked fontina cheese and pieces of bacon and browned. I fix these in my iron skillet. Makes an elegant dish and the flavors are marvelous! This is great with peas.

Gallery

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Cook bacon in a large oven-proof skillet until crisp, 5 to 7 minutes. Crumble bacon into a bowl; reserve drippings in skillet. Mix fontina cheese into bacon until combined.

  • Lay chicken breasts on a flat surface; place 1/4 cup of bacon-cheese mixture on top of each. Roll up tightly and secure with toothpicks; sprinkle with black pepper. Arrange rolls in the skillet containing reserved bacon drippings.

  • Brown chicken over medium heat until golden brown, 5 to 7 minutes. Cover the skillet and transfer to the oven.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

313 calories; protein 36g; carbohydrates 0.8g; fat 17.5g; cholesterol 114.7mg; sodium 568.7mg. Full Nutrition
Advertisement