Created by: ForeverMama
Created on April 13, 2016
Categories: Dinner, Main Dish, Poultry, Chicken, Dairy, Cheese, Nuts/Seeds, Pecan, North American, Quick Meals, Entertaining, Weeknight Meals, Oven Roast, Skillet, Gluten-Free, No Eggs, Make it from scratch, Boneless Pieces (more)
Cherry Berry Fontina Chicken
"Perfect for a weeknight meal as it is quick to put together with great results. This recipe was given to me by my sister-in-law, but I've changed it to add more flavor elements."
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Prep Time: 20mPT20M
Cook Time: 60mPT60M
- 1 pound boneless skinless chicken breast (halves, equals 4 breast halves, about 4 ounces each)
- 1 jar (12 ounce) cherry preserves (such as Trappist brand)
- 1 to 1 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Montreal Chicken seasoning (such as McCormicks. Use the seasoning for chicken, not the one designed for steaks)
- Cayenne, pinch
- Freshly grated black pepper, to taste
- Sea or Kosher salt, to taste
- 1/4 cup vinegar (raspberry flavored)
- 8 ounces fontina cheese (grated or thinly sliced)
- 2 tablespoons chopped pecans (walnuts, or almonds, toasted, pecans are preferred)
What You Will Need
No special items needed.
Preheat oven to 375°.
NOTE: Depending on the size of your chicken breast halves, you may want to pound them down slightly. For example; I've made this recipe where the halves I had were huge, therefore pounding them down slightly worked. This is not to say that they are to be pounded like cutlets as they should not. Most times, I have not pounded them down.
Cut all visible fat from chicken breast halves and rinse clean.
Sprinkle onion powder, chicken Montreal seasoning, garlic powder, black pepper, and cayenne to both sides of the chicken halves.
Over your stove-top, prepare a skillet, preferably cast iron, over high heat. Lightly grease with oil. *I use a cast iron stove top grill pan which browns and marks the chicken nicely*.
To the skillet add chicken halves making sure the skillet is hot enough to brown the chicken on each side, but being careful not to cook it through as it will need to stay raw in the middle. Keep your eye on the chicken halves as you also don't want to burn it.
Place chicken in an ungreased 11x7-inch baking dish.
You may want to lightly sprinkle with some additional onion powder to your liking. Lightly sprinkle with salt, being careful not to overdo it.
Top each breast halve evenly with the cherry preserves.
Sprinkle with raspberry vinegar over the tops and around the chicken breasts.
Bake, uncovered for approximately 18-25 minutes or until a thermometer reads 155 - 160°-F. *The amount of time can vary depending on the thickness and size of your breast halves. Do keep an eye on it as you don't want your chicken to come out dry.*
Top with Fontina cheese; bake 5 minutes longer or until cheese is melted and chicken reaches to approximately 162 - 165°-F. Sprinkle with toasted nuts and serve.
*To Toast Nuts: Bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.*
- Serving Size: 1 (279.4 g)
- Calories 583.3
- Total Fat - 24.8 g
- Saturated Fat - 10.3 g
- Cholesterol - 128.2 mg
- Sodium - 679.1 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 0.2 g
- Sugars - 0.6 g
- Protein - 53.1 g
- Calcium - 541.2 mg
- Iron - 2.9 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.2 mg