This terrific recipe for Fontina Chicken was submitted by Leilani Johnson of Oklahoma City, Oklahoma.
1/4 cup olive oil
3 tablespoons balsamic vinegar
4 chicken breast halves, boned
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons finely minced tarragon leaves
1 teaspoon lemon pepper
3 tablespoons finely minced fresh parsley
1 pound fresh mushrooms, chopped
1 cup chopped onion
1 (6-ounce) package Fontina cheese, thinly sliced
- In large skillet, place oil and vinegar and heat over medium temperature. Add chicken and cook about 6 minutes or until brown and fork can be inserted with ease. Remove chicken to ungreased oven-proof dish; sprinkle with salt and pepper.
- To skillet, add tarragon, lemon pepper, parsley, mushrooms and onion. Cook, stirring frequently to loosen brown bits from bottom of skillet, about 3 minutes or until vegetables are tender.
- Spoon mushroom mixture over chicken and place cheese on top to cover completely. Place in 350°F (175°C) oven about 2 minutes or until cheese melts.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.