Prep Time
30 Mins
Cook Time
20 Mins
Yield
4 Servings

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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