Chef Eduardo Navarro from the White Horse Steakhouse at Oak Meadow Ranch stops by the Good Day kitchen to make a cheesy chicken dinner.
Crispy Fontina Cheese Stuffed Chicken
4 Ounces Cream Cheese
1 Cup Shredded Fontina Cheese
4 Bacon Strips, cooked and crumbled
4 Green Onions, chopped
¼ Cup Fresh Italian Parsley, chopped
¼ Cup Sun Dried Tomatoes, chopped
½ Tsp Salt
¾ Tsp Pepper
1 Large Egg
1 ½ Cups Panko
½ Cup Shredded Parmesan Cheese
4 Boneless Skinless Chicken Breast
1 Tbsp Olive Oil
In a bowl, mix the first six ingredients; stir in salt and pepper. In a separate bowl, whisk egg. In a third bowl, mix Panko with Shredded Parmesan Cheese.
Butterfly Chicken Breasts; using meat mallet, pound breasts to ¼ inch thickness. Spread cheese mixture on chicken. Roll up chicken; secure with toothpicks.
Dip chicken in egg wash, then roll with crumbs, covering completely.
Bake until crispy and golden brown and internal temperature is 165 degrees. Take toothpicks out before serving.