Good food has a way of transporting you to faraway places. My chicken with fontina and cream cheese is like a blissful trip to Italy.
Ingredients
4 ounces cream cheese, softened
1 cup shredded fontina cheese
5 bacon strips, cooked and crumbled
4 green onions, chopped
1/4 cup chopped fresh italian parsley
1/4 cup julienned oil-packed sun-dried tomatoes, drained, chopped and patted dry
1/2 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 large egg
1-1/2 cups panko bread crumbs
1 teaspoon paprika
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
Directions
Preheat oven to 375°. In a bowl, mix the first six ingredients; stir in 1/4 teaspoon each salt and pepper. In a shallow bowl, whisk egg and the remaining salt and pepper. In another shallow bowl, toss bread crumbs with paprika.
Carefully pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread cheese mixture over chicken. Roll up chicken from a short side; secure with toothpicks.
Dip chicken in egg, then coat with crumbs. Place in a foil-lined 15x10x1-in. baking pan, seam side down. Drizzle tops with oil.
Bake, uncovered, 30-35 minutes or until golden brown and chicken is no longer pink. Let stand 5 minutes; discard toothpicks before serving.
