Chicken Breasts Stuffed With Fontina Cheese And Spi

Name: Chicken Breasts Stuffed With Fontina Cheese And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 10 tablespoons dry white wine; 6 tablespoons cream; 2 tablespoons fresh lemon juice; 2 tablespoons white wine vinegar; 1 shallot, chopped; 1/8 teaspoon pepper; Chicken; 4 boneless skinless chicken breast halves; 2 teaspoons olive oil; 2 tablespoons olive oil; 2 teaspoons minced garlic; 1 1/3 cups coarsely grated Fontina cheese (about 5 oz); 12 fresh spinach leaves; 6 tablespoons butter, cut into pieces

Servings: persons

Sauce
10 tablespoons dry white wine
6 tablespoons cream
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 shallot, chopped
1/8 teaspoon pepper
Chicken
4 boneless skinless chicken breast halves
2 teaspoons olive oil
2 tablespoons olive oil
2 teaspoons minced garlic
1 1/3 cups coarsely grated Fontina cheese (about 5 oz)
12 fresh spinach leaves
6 tablespoons butter, cut into pieces

1
For sauce: combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan.
2
Boil until reduced to 1/4 cup, about 8 minutes (can be prepared 1 day ahead).
3
For chicken: Pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle.
4
Place smooth side down on work surface.
5
Rub 1/2 tsp olive oil and 1/2 tsp minced garlic over each chicken breast.
6
Sprinkle each with 1/3 cup of Fontina cheese.
7
Top each with 3 spinach leaves, overlapping if necessary.
8
Starting at short end, tightly roll up chicken, jelly-roll style.
9
Tie with string in several places (can be prepared 8 hours ahead).
10
Preheat oven to 350F degrees.
11
Heat remaining 2 tblsps oil in heavy, large ovenproof skillet.
12
Season chicken with salt and pepper.
13
Brown well on all sides, about 10 minutes.
14
Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes.
15
Transfer to plate and cool 5 minutes.
16
Bring sauce to simmer.
17
Add butter, one piece at a time, whisking just until butter melts and sauce is smooth.
18
Spoon sauce onto plates.
19
Cut string off chicken.
20
Cut chicken crosswise into 1/2 inch thick slices and fan out on plates, overlapping.
21
Serve, passing remaining sauce separately.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Sauce, 10 tablespoons dry white wine, 6 tablespoons cream, 2 tablespoons fresh lemon juice, and more.

Yes, Chicken Breasts Stuffed With Fontina Cheese And Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts Stuffed With Fontina Cheese And Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions