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Chicken Breasts stuffed with Fontina Cheese and Spinach

By evelyn/athens on September 09, 2003

Photo by MsPia

2 Reviews

Photo by MsPia

About This Recipe

"This chicken dish has a beautiful presentation and great flavour. Highly recommended for your next 'company' brunch or dinner."

For sauce: combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan.
Boil until reduced to ¼ cup, about 8 minutes (can be prepared 1 day ahead).
For chicken: Pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle.
Place smooth side down on work surface.
Rub ½ tsp olive oil and ½ tsp minced garlic over each chicken breast.
Sprinkle each with 1/3 cup of Fontina cheese.
Top each with 3 spinach leaves, overlapping if necessary.
Starting at short end, tightly roll up chicken, jelly-roll style.
Tie with string in several places (can be prepared 8 hours ahead).
Preheat oven to 350F degrees.
Heat remaining 2 tblsps oil in heavy, large ovenproof skillet.
Season chicken with salt and pepper.
Brown well on all sides, about 10 minutes.
Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes.
Transfer to plate and cool 5 minutes.
Bring sauce to simmer.
Add butter, one piece at a time, whisking just until butter melts and sauce is smooth.
Spoon sauce onto plates.
Cut string off chicken.
Cut chicken crosswise into ½ inch thick slices and fan out on plates, overlapping.
Serve, passing remaining sauce separately.

No Notes

Serving Size: 1 (286 g)

Servings Per Recipe: 4

"you will have a much snapper taste if you use feta instead of fontina ;then the rating goes from three to five stars"

By R DGatc on March 05, 2004 | 91863
"Superb recipe. I have to disagree with previous reviewer about subbing feta cheese for the fontina. The star of the recipe is the sauce, which is fantastic, very tangy and incredibly velvety with addition of the six tablespoons of butter right at the end."

By MsPia on September 21, 2012 | 1333735