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    You are in: Home / Recipes / Fontina, Sun-Dried Tomato and Spinach Stuffed Chicken Breast Recipe
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    Fontina, Sun-Dried Tomato and Spinach Stuffed Chicken Breast

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Shaped By Hand's Note:

    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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    Serves: 2



    Units: US | Metric



    1. 1
      Rinse the chicken breast and pat dry with a paper towel.
    2. 2
      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. 3
      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. 4
      Using your fingers stuff the chicken with the Fontina cheese then the sun dried tomato and spinach saute.
    5. 5
      Heat 1 tablespoons olive oil in the same deep skillet over medium heat.
    6. 6
      Coat both sides of the chicken breasts with the herb blend and set breasts in skillet. Cover.
    7. 7
      Cook on each side for 8-12 minutes, covering throughout. Adjust time according to thickens of chicken and type of cooking range.

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    Nutritional Facts for Fontina, Sun-Dried Tomato and Spinach Stuffed Chicken Breast

    Serving Size: 1 (250 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 518.7
    Calories from Fat 328
    Total Fat 36.4 g
    Saturated Fat 11.4 g
    Cholesterol 126.3 mg
    Sodium 1689.9 mg
    Total Carbohydrate 7.2 g
    Dietary Fiber 2.1 g
    Sugars 3.5 g
    Protein 40.7 g

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