I love cheese! Every so often I like to try a variety that's out of the ordinary for me. Most recently I brought home some Fontina cheese, the Danish version. Although I had an idea of what I wanted to do with it I didn't have a recipe, so I just experimented. It turned out to be delicious! I wish I'd taken a photo.
Stuffed Chicken Breasts
3 or 4 boneless, skinless chicken breasts
3 or 4 shaved slices of smoked ham
sliced Fontina cheese
1 egg
seasoned bread crumbs
1 tablespoon butter
cooking spray
Preheat oven to 400F.
Make a slit in the thickest part of each chicken breast. Stuff first with cheese then a slice of ham. Secure with a wooden toothpick. Lightly beat the egg into a small bowl and pour some breadcrumbs into another bowl. Dip each stuffed chicken breast into the egg before rolling in the bread crumbs. Melt butter in a skillet over medium heat and lightly brown chicken breasts on both sides. Place into a glass baking dish sprayed with cooking spray and bake, uncovered, approximately 30 minutes or until done.
Be careful not to eat the toothpick!
- Kelly
- Making my way through the ups and downs of life, holding fast to my favorite Bible verse: "For we walk by faith, not by sight." ~2 Corinthians 5:7. I began blogging in earnest at Yahoo360 on October 24, 2005. (briefly using LiveJournal and blog-city prior to that) In June 2008 I moved to Blogger. I'm now at WordPress where I hope to remain.
12 comments:
How cool to visit a blog with a Bible passage. :) Thanks for visiting my blog. :) I'll be back.
Sounds yummy, yummy!
Joey - Thanks for coming by. I'll be back your way, too!
Pamel - I'd love to make it for you sometime. Maybe next summer.
A big fan of cheese as well - my current favourite is probably a cheddar with caramelised onions, yummy.
Sounds awesome! But I recently found out I have high blood pressure and high cholesterol. I'm eating lots of oatmeal and broccoli lately. :-( Blessings!
I do this (with Swiss Cheese) and call it Chicken Cordon Bleu. (It makes it sound fancy.)
Tracy - I bought some English Cheddar at the same time. It's still waiting in my fridge. I figure it will be good just with crackers.
Marion - I love oatmeal and broccoli, but not at the expense of everything else!! Hope you're getting things under control.
Jenners - Well, yours certainly sounds classier than mine!
I´ve never heard about that Fontina cheese! LOL
Perhaps it is as Danish as Danish pastry - which is not at all the same thing as our ´wienerbrød´.
Dorte - I thought about you when I bought it. The packaging does state that it's a "product of Denmark".
It looks like a great cheese. I just asked my daughter who lives in Aarhus (our second-largest city), and she doesn´t know it either. The only Danish cheese we ever see around here is a feta (don´t say I called it that as we are not allowed to call it Feta, but that´s what it is ;D)
Very clever! Sounds delicious.
Quid - It was good enough I'd make it again.
Dorte - It's funny that the "Danish import" can't seem to be found in Denmark! I like Feta, too. I've seen varieties here that claim to be "Feta", but are made from either cow's milk or goat milk. I like both, but it seems the "real" stuff is made from sheep milk.
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