Description
Tender chicken breasts stuffed with creamy fontina cheese and spinach, rolled and baked to golden perfection. An elegant yet easy Italian-inspired dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1 cup fontina cheese, shredded
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness.
- In a bowl, combine spinach, fontina, Parmesan, garlic, salt, and pepper.
- Spoon the spinach-cheese mixture evenly onto each chicken breast. Roll tightly and secure with toothpicks.
- Dredge each roll in flour, dip in beaten eggs, then coat with breadcrumbs.
- Heat olive oil in a large skillet over medium-high heat. Brown the chicken rolls on all sides, about 2-3 minutes per side.
- Transfer rolls to the prepared baking dish. Bake for 20-25 minutes, or until chicken is cooked through and golden.
- Remove toothpicks before serving. Serve hot.
Notes
To prevent the cheese from leaking out, ensure the rolls are tightly secured and fully sealed. You can substitute fontina with provolone or mozzarella if desired.
Nutrition
- Calories: 420
- Sugar: 2g
- Fat: 22g
- Carbohydrates: 18g
- Protein: 38g