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.


Recipe Summary

15 mins
30 mins
45 mins
4 servings


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


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

  • 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 72% DV; carbohydrates 0.8g; fat 17.5g 27% DV; cholesterol 114.7mg 38% DV; sodium 568.7mg 23% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
So delicious you'd never know there were so few ingredients! Simple to make too. The fontina adds a nice smoky and creamy flavor. The only thing I'd do differently next time is to season the chicken with a bit of salt (and maybe some garlic powder too) in addition to the pepper. The bites that I had that were mostly chicken were a little bland which a few shakes of salt fixed. I served this over mashed cauliflower for the perfect low-carb/keto meal. I will definitely make this again! Read More