Cherry Berry Fontina Chicken
April 13, 2016
"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."
- Serving Size: 1 (223.5 g)
- Calories 466.6
- Total Fat - 19.9 g
- Saturated Fat - 8.2 g
- Cholesterol - 102.5 mg
- Sodium - 543.3 mg
- Total Carbohydrate - 27.8 g
- Dietary Fiber - 0.1 g
- Sugars - 0.5 g
- Protein - 42.5 g
- Calcium - 433 mg
- Iron - 2.3 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.2 mg
Step by Step Method
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.*
No special items needed.