Chicken Breasts Stuffed With Fontina and Sun-Dried Tomato Sauce

Total Time
Prep 25 mins
Cook 35 mins

From Burt Wolf's Menu Cookbook, this sounds like something that I would like to try soon.

Ingredients Nutrition


  1. Preheat the oven to 375 degrees F.
  3. Cut a pocket in each chicken breast.
  4. Place the cheese, sun-dried tomato, and basil in the pocket. In a large sauté pan over medium heat, heat the oil.
  5. Season the chicken breasts with salt, then lightly dredge them in flour.
  6. Sauté the chicken breasts until lightly browned on both sides.
  7. Transfer the chicken to a baking sheet and bake for 20 minutes.
  9. In a medium saucepan over medium heat, heat the oil.
  10. Add the shallots and sauté for 1 minute.
  11. Then add the garlic and the sun-dried tomatoes and cook for 5 minutes.
  12. Add the chicken broth, and bring it to a boil, and continue boiling until the liquid is reduced to half the original volume, about 3/4 cup.
  13. Place the mixture in a blender.
  14. Add the basil and cayenne, then process until smooth.

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