 This tasty recipe for Fontina Chicken
was submitted by Leilani Johnson, Oklahoma City, OK.
Fontina
Chicken
- 1/4 cup olive oil
3 tablespoons balsamic vinegar
- 4 chicken breast halves,
boned
- 3/4 teaspoon salt
1/2 teaspoon 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 frypan, 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 ovenproof dish; sprinkle
with salt and pepper.
- To frypan, add tarragon,
lemon pepper, parsley, mushrooms and onion. Cook, stirring frequently
to loosen brown bits from bottom of frypan, 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.
loading
|
