Skip to main content
Smithfield
Dinner

Pepperoni and Fontina Stuffed Chicken Breast

alarm
Total Time:
2 hrs 0 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings
Share:
Print:
Pepperoni and Fontina Stuffed Chicken Breast
alarm
Total Time:
2 hrs 0 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImagePepperoni
2 lb.
Boneless, skinless chicken breasts
2 lb.
1/4 pound
Carando Pepperoni
1/4 pound
8 oz.
Fontina cheese, sliced
8 oz.
2 cup(s)
Seasoned breadcrumbs
2 cup(s)
2 cup(s)
All-purpose flour
2 cup(s)
2
Eggs
2
1 cup(s)
Whole milk
1 cup(s)
4 cup(s)
Vegetable oil
4 cup(s)
10 oz.
Package frozen spinach
10 oz.
1 whole
Medium yellow onion, sliced
1 whole
1/2 cup(s)
Dry white wine
1/2 cup(s)
2 cup(s)
Heavy cream
2 cup(s)
1/4 cup(s)
Fresh tarragon leaves
1/4 cup(s)

Directions


  1. Butterfly the chicken breasts, cover with plastic wrap, and gently pound to flatten, taking care not to rip any holes in the meat.

  2. Season the breasts with salt and pepper to taste.

  3. Lay 2 slices of cheese across each breast, then layer slices of pepperoni on top of the cheese.

  4. Tightly roll the chicken into packages, starting with the narrower end, and make sure there is no filling visible.

  5. Place the breasts seam side down on a cookie sheet and freeze for around 2 hours.

  6. Whisk together the egg and milk, then set up a breading station in three bowls, with flour in the first, egg wash in the second, and breadcrumbs in the final.

  7. Remove the chicken from the freezer and bread by dredging the breast in the flour, patting off any excess, then dip in egg wash, and finally place into the seasoned breadcrumbs, pressing the crumbs into the meat to make sure they adhere.

  8. When the chicken is golden brown, remove to a foil lined cookie sheet with a rack.

  9. Place the chicken in the oven and cook until an internal temperature of 170°F is reached, approximately 20 minutes.

  10. While the chicken is cooking, sauté́ the onions over medium high heat, and when translucent, add the spinach.

  11. Deglaze the pan with the white wine, bring to a boil, add the heavy cream, and simmer for about 5 minutes.

  12. Take the spinach off the heat and add the tarragon leaves.

  13. Add the mixture to the blender and puree, carefully, until smooth.

  14. Strain through a fine sieve, season with salt and pepper to taste, and reserve.

  15. When the chicken is done, remove from the oven and allow to rest for 5 minutes.

  16. Slice the chicken breast and serve on a generous pool of the spinach mixture.

  17. Serve with a simple salad or side of pasta.

Life is Delicious. Savor It.

Ingredients


2 lb.
Boneless, skinless chicken breasts
2 lb.
1/4 pound
Carando Pepperoni
1/4 pound
8 oz.
Fontina cheese, sliced
8 oz.
2 cup(s)
Seasoned breadcrumbs
2 cup(s)
2 cup(s)
All-purpose flour
2 cup(s)
2
Eggs
2
1 cup(s)
Whole milk
1 cup(s)
4 cup(s)
Vegetable oil
4 cup(s)
10 oz.
Package frozen spinach
10 oz.
1 whole
Medium yellow onion, sliced
1 whole
1/2 cup(s)
Dry white wine
1/2 cup(s)
2 cup(s)
Heavy cream
2 cup(s)
1/4 cup(s)
Fresh tarragon leaves
1/4 cup(s)

Suggested Recipes

Italian Deli Pocket
alarm
35 mins
school
Intermediate
restaurant_menu
4 Servings
alarm35 mins
schoolIntermediate
restaurant_menu4 Servings

Italian Deli Pocket
star_borderstar_borderstar_borderstar_borderstar_border
(0 Reviews)
Eggplant Parmesan Sandwich with Pepperoni
alarm
35 mins
school
Intermediate
restaurant_menu
4 Servings
alarm35 mins
schoolIntermediate
restaurant_menu4 Servings

star_borderstar_borderstar_borderstar_borderstar_border
(0 Reviews)
Meat Lover’s Italian Potato Skins
alarm
37 mins
school
Beginner
restaurant_menu
4 Servings
alarm37 mins
schoolBeginner
restaurant_menu4 Servings

star_borderstar_borderstar_borderstar_borderstar_border
(0 Reviews)

Customer Reviews & Ratings

Loading...
Carando
Join Our Conversation
© 2024 Smithfield Foods, Inc. All rights reserved.