Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
With this recipe Lisa brings you a dish she invented on one of those nights when she had to make dinner before even taking her suit off after work! Hungry bambini (as Lisa calls her children) always inspire the best recipes! Buon appetito e tutti a tavola!
Lisa’s Chicken with Fontina Cheese Ingredients:
4 chicken breasts, skinless and boneless
1/4 of a pound of Fontina cheese, in a chunk
2 cups breadcrumbs
Salt and Pepper
Mixed Italian herbs
6 tablespoons butter
1/4 cup of heavy whipping cream
1/2 a cup Extra Virgin Olive Oil
Lisa’s Chicken with Fontina Cheese Directions:
Slice each chicken breast down the side to form a deep pocket. Slice the Fontina in 1 inch by 1 inch flat squares. Place inside the pocket. Roll each chicken breast in the breadcrumbs, seasoned with salt, pepper, and the Italian herbs. Melt 3 tablespoons of the butter with 1/4 cup of the olive oil in a frying pan. Sauté two of the chicken breasts until golden and crunchy on each side. Approximately 6-7 minutes on each side. Pour the olive oil on the bottom of a 9×12 casserole. Place the two golden chicken breasts in the casserole. Roll the remaining two chicken breasts in breadcrumbs and cook in the frying pan adding more of the remaining butter and olive oil. After 6 -8 minutes when those are golden, place the last two chicken breasts in the 9 x 13 casserole. Turn the flame off from under the frying pan. Place two tablespoons of butter and 1/4 cup of heavy whipping cream in the frying pan and stir with a wooden spoon, picking up all the pieces of breadcrumbs that have cooked in the pan. Pour the cream mixture over the chicken breasts. Place in a 375 degree oven and cook for 45 minutes.
Plate each chicken breast, pouring the cream sauce over the top of each chicken breast.