Chicken Rolls With Smoked Fontina And Bacon Recipes

Steps:

• Preheat oven to 375 degrees.
• Make deep 1-inch-long cut with knife parallel to cutting board inside of each chicken breast half to form pocket. Combine cheese, bacon and basil in small bowl. Evenly stuff pockets with cheese mixture, then press edges together to seal. Brush chicken with olive oil, then dip in bread crumbs, turning to coat. Arrange chicken on baking sheets. Bake 20 minutes or until chicken is thoroughly cooked.
• Meanwhile, cook spinach, water and garlic in 12-inch nonstick skillet over medium-high heat until spinach is wilted. Stir in Sauce and heat through. To serve, arrange hot fettuccine on serving platter, then top with sauce mixture and chicken. Garnish, if desired, with additional chopped basil.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook bacon in a large oven-proof skillet until crisp, 5 to 7 minutes. Crumble bacon into a bowl; reserve drippings in skillet. Mix fontina cheese into bacon until combined.
• Lay chicken breasts on a flat surface; place 1/4 cup of bacon-cheese mixture on top of each. Roll up tightly and secure with toothpicks; sprinkle with black pepper. Arrange rolls in the skillet containing reserved bacon drippings.
• Brown chicken over medium heat until golden brown, 5 to 7 minutes. Cover the skillet and transfer to the oven.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• 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.

Steps:

• Combine, cayenne, garlic powder, paprika and pepper.
• Flatten chicken breasts to approx 1/4" thickness.
• Season both sides of chicken with the cayenne mixture.
• Place small piece (s) of cheese on chicken and roll up, pressing firmly.
• Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
• Bake in a 350 oven for 20 minutes.

Steps:

• Preheat oven to 450 degrees F. Bring a medium pot of salted water to boil. Slip in the asparagus, and blanch until crisp-tender, about 3 minutes. Run the asparagus under cold water and pat dry. Bring the chicken stock to simmer in a small pot, then add the dried porcini and remove from heat. Let soak.
• Slice the pork crosswise into twelve slices. Pound the pork slices to an even 1/2-inch thickness with a meat mallet. Season the pork with 1/2 teaspoon salt. Lay the pork on your work surface, and evenly divide the tomato strips on top, lining them along the longer side of the pork slice. Put an asparagus spear on each slice, and cut to fit on the meat. Divide the fontina evenly among the pork slices, and sprinkle with the parsley. Roll up the pork snugly around the asparagus, tomato, and cheese, tucking the ends in, to enclose the filling. Close each roll with a toothpick or two.
• Drain the porcini from the broth, reserving the soaking liquid, and coarsely chop. Spread the flour on a rimmed plate. Dredge the pork rolls in the flour, tapping off the excess. Heat 3 tablespoons of the butter and the oil in a large Dutch oven over medium heat. When the butter is melted, add the pork rolls and brown on all sides, about 5 to 6 minutes. Remove the browned rolls to a plate.
• Toss the sage leaves into the Dutch oven. When the sage is sizzling, add the sliced fresh mushrooms and chopped porcini. Season with the remaining 1 teaspoon salt, and sauté until the mushrooms are browned and softened, about 6 minutes. Pour the white wine into the Dutch oven with the remaining 3 tablespoons butter. Bring to a boil, and let the wine reduce by half, about 2 minutes; then pour in the porcini soaking liquid. Bake the pork, uncovered, until cooked through, about 18 to 20 minutes. If the pork is cooked but the sauce is too thin, remove the pork to a plate and reduce the sauce on the stovetop. Remove toothpicks before serving.

Steps:

• Flatten to 1/4-in. thickness. Top each with two strips bacon, 1/4 cup feta cheese and a red pepper half; sprinkle with salt and pepper. Roll up starting with short side, bringing the ends to meet. Tie at 1-1/2-in. intervals with kitchen string. , In a large skillet over medium heat, brown chicken in oil on all sides. Transfer to an ungreased 8-in. square baking dish. Sprinkle with Italian seasoning. , Bake, uncovered, at 350° for 35-40 minutes or until chicken is no longer pink. Remove string.

Steps:

• Preheat oven to 375 (F).
• Pound chicken to 1/2-inch thickness between two pieces of plastic wrap or wax paper
• Spread cream cheese on chicken.
• Sprinkle chives over cream cheese.
• Roll up to enclose filling.
• Sprinkle with pepper.
• Wrap with bacon (two slices on each roll).
• Place rolls seam side down in a baking dish, and bake for 35 minutes.
• Mix melted butter and breadcrumbs in a bowl.
• Preheat broiler.
• Broil rolls for 3 minutes on each side to crisp bacon.
• Sprinkle crumb mixture over rolls.
• Top with paprika (or spice of your choice).

Steps:

• Preheat oven to 350ºF (175ºC).
• Cook the lasagna noodles until al dente, drain and rinse the noodles with cold water then lay the on a paper towel to remove excess water.
• In a medium saucepan add butter, heavy whipping cream, and cream cheese, cook over medium heat and whisk until melted.
• Add minced garlic, garlic powder, salt and pepper, whisk until smooth.
• Add the parmesan cheese and bring to a simmer, continue to cook for about 3-5 minutes or until it starts to thicken.
• Pour 1 cup (228 grams) of the alfredo sauce in a 9x13 inch (23x33 cm) pan.
• Add bacon and chicken to the alfredo sauce, mix together.
• Spread about 2 tbsp. of alfredo sauce mixture over each noodle.
• Roll each noodle and place seam down in the pan.
• Once they are all in the pan pour remaining alfredo mixture over the top and sprinkle mozzarella cheese over the top.
• Cook for about 30 minutes until it is heated through and cheese bubbles and browns
• Nutrition Calories: 6306 Fat: 591 grams Carbs: 45 grams Fiber: 0 grams Sugars: 24 grams Protein: 262 grams
• Enjoy!