Ingredients
-
2
-
1/2
-
1/4
-
10
-
2
-
-
1
-
1
-
1
-
1
-
1
-
-
-
-
Directions
Fontina, Sun-Dried Tomato and Spinach Stuffed Chicken Breast, This recipe came about because of my love for cheese I am always searching out a new cheese and what it is best paired with Fontina cheese can be nutty and fruity but it depends on where it is made , This recipe came about because of my love for cheese I am always searching out a new cheese and what it is best paired with Fontina cheese can be nutty and fruity but it depends on where it is made
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Steps
|
1
Done
|
Rinse the Chicken Breast and Pat Dry With a Paper Towel. |
|
2
Done
|
Cut a Slit Along One Side of the Chicken Breast With a Sharp Non-Serrated Knife Being Careful not to Cut All the Way Through. Keep the Cut as Center as Possible. Set Chicken in the Refrigerator. |
|
3
Done
|
Heat 1 Tablespoons Olive Oil in a Deep Skillet Over Medium Heat and Saute the Sun Dried Tomatoes For 2 Minutes. Then Add the Spinach and Saute For 1 Minute Stirring Continuously So the Spinach Doesn't Burn. Remove Onto Plate and Let Cool. |
|
4
Done
|
Using Your Fingers Stuff the Chicken With the Fontina Cheese Then the Sun Dried Tomato and Spinach Saute. |
|
5
Done
|
Heat 1 Tablespoons Olive Oil in the Same Deep Skillet Over Medium Heat. |
|
6
Done
|
Coat Both Sides of the Chicken Breasts With the Herb Blend and Set Breasts in Skillet. Cover. |
|
7
Done
|
Cook on Each Side For 8-12 Minutes, Covering Throughout. Adjust Time According to Thickens of Chicken and Type of Cooking Range. |
