- 1 cup toasted pecans, crushed
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1/4 cup chopped scallions
- 1/4 teaspoon paprika
- 4 chicken breast halves
- 12 ounces BelGioioso Fontina cheese, cut into 4 thick slices
- 2 tablespoons butter
- 1/2 cup dry white wine
- 8 ounces BelGioioso Mascarpone cheese
- Pinch of salt and pepper
- Butcher's twine
How to Make It
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 5 minutes. Once chicken breasts are seared, place on a baking sheet and bake for 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.