Chicken Breasts Stuffed With Fontina Cheese & Spinach

Prep Time
Cook Time
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"The star of the recipe is the sauce, which is fantastic, very tangy and incredibly velvety with addition of the six tablespoons of butter right at the end. By evelyn/athens"

Original recipe yields 4 servings


  • Serving Size: 1 (262.6 g)
  • Calories 602.1
  • Total Fat - 42.9 g
  • Saturated Fat - 20.9 g
  • Cholesterol - 180.5 mg
  • Sodium - 625.1 mg
  • Total Carbohydrate - 3.3 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.9 g
  • Protein - 48 g
  • Calcium - 390.8 mg
  • Iron - 1.8 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.1 mg


Step 1

Combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan. Boil until reduced to 1/4 cup, about 8 minutes (can be prepared 1 day ahead).


Step 2

Pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle.Place smooth side down on work surface. Rub 1/2 tsp olive oil and 1/2 tsp minced garlic over each chicken breast. Sprinkle each with 1/3 cup of Fontina cheese. Top each with 3 spinach leaves, overlapping if necessary

Step 3

Starting at short end, tightly roll up chicken, jelly-roll style.Tie with string in several places (can be prepared 8 hours ahead).

Step 4

Preheat oven to 350F degrees.

Step 5

Heat remaining 2 tblsps oil in heavy, large ovenproof skillet.

Step 6

Season chicken with salt and pepper. Brown well on all sides, about 10 minutes. Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes. Transfer to plate and cool 5 minutes.

Step 7

Bring sauce to simmer. Add butter, one piece at a time, whisking just until butter melts and sauce is smooth.Spoon sauce onto plates.

Step 8

Cut string off chicken. Cut chicken crosswise into 1/2 inch thick slices and fan out on plates, overlapping. Serve, passing remaining sauce separately.

Tips & Variations

No special items needed.


Kitchen Magic

The creaminess of the cheese with the sauce was fabulous over the chicken. It was so tender we could cut it with a fork. This is a restaurant quality dish that I will make in the future!

review by:
(21 Jun 2016)