Pecan and Fontina Stuffed Chicken Breasts
Ingredients
- 1 cup toasted pecans, crushed
- 1 tsp. salt
- 1 tsp. cracked black pepper
- 1/4 cup chopped scallions
- 1/4 tsp. paprika
- 4 chicken breast halves
- 12 oz. BelGioioso Fontina cheese, cut into 4 thick slices
- 2 Tbsp. butter
- 1/2 cup dry white wine
- 8 oz. BelGioioso Mascarpone cheese
- Pinch of salt and pepper
- Butcher’s twine
Directions
Preheat oven to 425˚F. Combine crushed pecans, salt, pepper, scallion and paprika in a small bowl and set aside. Place chicken breast on a cutting board and make a large pocket in the side. Stuff with one piece of BelGioioso Fontina and one heaping tablespoon of pecan mixture. Tie chicken breasts like a package using butchers twine. Repeat with remaining three chicken breasts.
Heat butter in a large sauté pan. Place chicken breasts in pan and cook on both sides for 4-5 minutes. Once chicken breasts are seared, place on a baking sheet and bake for 12-15 minutes.
In the sauté pan, add white wine. Whisk in BelGioioso Mascarpone, salt and pepper. Strain. Remove chicken from oven and remove butchers twine. Spoon sauce over chicken and enjoy immediately.