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| Chicken Rolls with Smoked Fontina and Bacon |
"Skinless, boneless hen breasts are filled with smoked fontina cheese and portions of bacon and browned. I fix these in my iron skillet. Makes an elegant dish and the flavors are staggering! This is remarkable with peas."
Ingredients :
- 6 slices bacon
- 1 cup shredded smoked fontina cheese
- 4 skinless, boneless hen breasts, pounded 1/four-inch thick
- toothpicks
- 1/2 teaspoon ground black pepper
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 45M |
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- Preheat oven to four hundred ranges F (2 hundred tiers C).
- Cook bacon in a big oven-evidence skillet till crisp, five to 7 minutes. Crumble bacon right into a bowl; reserve drippings in skillet. Mix fontina cheese into bacon until blended.
- Lay chicken breasts on a flat surface; location 1/4 cup of bacon-cheese mixture on top of each. Roll up tightly and steady with toothpicks; sprinkle with black pepper. Arrange rolls in the skillet containing reserved bacon drippings.
- Brown bird over medium heat till golden brown, 5 to 7 minutes. Cover the skillet and switch to the oven.
- Bake in the preheated oven till hen is no longer crimson within the center and the juices run clean, approximately 20 minutes. An instantaneous-study thermometer inserted into the center ought to examine as a minimum 165 tiers F (seventy four levels C).
Notes :
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