Fontina Cheese Stuffed Chicken
with Pesto, Smoked Ham, & Roasted Vegetables
Ingredients
(2) 7 oz. Chicken Breasts
2 Slices Smoked Ham
6 oz. Okra
1 Small Red Onion (thin sliced)
2 Garlic Cloves
½ C. Grape Tomatoes
2 T. Fontina Cheese
2 T. Basil Pesto
1/4 C. Plain Bread Crumbs
30” Butchers Twine
Instructions
Prepare Your Ingredients
Wash and dry your fresh produce.
Preheat the oven to 400° F.
Use 2 sheets of foil to line a baking sheet, splitting it in half, then lightly grease.
Slice the okra pods into ⅓” thick slices, discarding the ends.
Halve the tomatoes.
Mince 2 cloves garlic.
Place the garlic, onions, and other veggies on one side of the baking sheet.
Chop ham into bite-size pieces.
Pat chicken dry and season with salt and pepper.
Prepare & Bake the Chicken
In a small bowl, mix together the ham, pesto, and fontina cheese.
Use a small knife to cut about a 1” slit into the thickest side of the chicken, going about ¾” deep.
Use your fingers to open up a pocket inside the chicken without going through to the other side.
Evenly stuff each pocket with the pesto mixture and tie shut using the butchers twine.
Rub chicken with a little olive oil on both sides.
Sprinkle the breadcrumbs over the chicken to evenly coat it on all sides.
Place the chicken on the other side of the baking sheet you prepared.
Drizzle with about ½ Tbsp. olive oil over the top.
Roast the Vegetables
Drizzle veggies with ½ Tbsp. olive oil and season with salt and pepper mixing to coat evenly.
Place the chicken and veggies in the oven on the middle rack to roast.
Roast the veggies for about 15 minutes, stirring to mix halfway through.
Allow the chicken to roast in the oven for 18-22 minutes or until internal temp of 160°F .
Plating
Place one chicken breast on each plate.
Divide the roasted vegetables between your plates placing them alongside the chicken. Enjoy!
Ingredients
(2) 7 oz. Chicken Breasts
2 Slices Smoked Ham
6 oz. Okra
1 Small Red Onion (thin sliced)
2 Garlic Cloves
½ C. Grape Tomatoes
2 T. Fontina Cheese
2 T. Basil Pesto
1/4 C. Plain Bread Crumbs
30” Butchers Twine
Follow instructions as per chicken but use the stuffing as a topping instead.
Portobello Mushroom
Using a damp cloth clean the tops, then remove the stem and gills from the mushrooms. Place on the second baking sheet and brush with olive oil and season with salt, pepper. Place in the oven stem side down (at the same time as the other sheet pan with the veggies) and bake for about 15 minutes. Turn over and fill with fontina filling and bake an additional 5 minutes until cheese is melted. If desired, turn on the broiler and cook until cheese is bubbly and a little browned.
Vegan Chicken
Preheat oven to bake at 450°F. Place Chickenless Breast on an ungreased baking pan. Bake approximately 9 minutes. Flip and bake an additional 7-8 minutes until heated through. Use the stuffing as a topping instead.
Vegan Bacon
Heat 1 tsp. olive oil in a pan over medium heat. Cook 2-3 minutes per side. Chop and then follow recipe.
How to stuff a chicken breast View Video
Sandwich the tomatoes between two plates or plate and lid, press down on the top lid/plate nd gently saw through the tomatoes working the knife horizontally between the lid/plates.
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