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The Secret to Making Cheese-Stuffed Chicken

Regardless of whether you ordered the Fontina Chicken with Fingerling Potatoes and Spinach this week or not, you’re in luck. Our Culinary team generously shared their expertise recently on how to create the perfect cheese-stuffed chicken breast. So whether you’re looking to master the technique for the recipe you ordered, or are just looking for new ways to spice up your weeknight chicken dishes, check out the video above to master a new skill.

INGREDIENTS
1 sprig fresh rosemary
2 ounces shredded fontina cheese
2 boneless skinless chicken breasts

TIPS
– Slicing the chicken can be tricky. Use a sharp knife and begin on the thicker side of each breast so you have more surface area for starting the cut.

– Don’t worry if some cheese oozes out of the chicken during cooking. Melty cheese is always a good thing!

INSTRUCTIONS
1. Chop sprig of rosemary. Combine fontina and chopped rosemary to make filling.

chicken_cut
2. Cut chicken breasts horizontally, to resemble 2 open books, keeping edges intact.

chicken_stuff3. Season all over with 1⁄2 teaspoon kosher salt and pepper as desired. Fill chicken breasts with fontina-rosemary filling, dividing evenly. Close to seal in filling.

4. Heat 1 tablespoon olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add prepared chicken and sear until browned on outside and cooked through, 6–7 minutes per side. Remove from pan and set aside.

chicken_finished

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