Confession: I don’t have a go-to chicken breast recipe, just a sizable repertoire of stuffing, tying, breading and frying. A pounded-out chicken cutlet is just begging to be rolled up with something delicious (and cheese) and cooked just long enough to melt everything together. After doing that for long enough, a plain chicken breast just won’t cut it. This fontina and chard stuffed chicken will satisfy everyone at the dinner table.
Fontina is a fantastic melting cheese, and chard is extra-healthy with vitamins and fiber that cancel out (or at least somewhat mitigate) the cheesy fried-ness. Tying the stuffed chicken with butcher’s twine will help keep all the filling in, but in a pinch you can seal the ends and seam closed with toothpicks or wooden skewers. It doesn’t have to be pretty, just pouch-like and delectable.
- 1 large clove garlic, minced
- 1 tablespoon olive oil
- 4 large stalks rainbow chard, washed, dried and chiffonaded
- 2 large boneless, skinless chicken breasts
- 4 ounces fontina cheese, cut into small cubes
- 1 1/2 cups panko breadcrumbs
- 1/2 cup finely grated Parmesan
- 2 eggs, beaten
- 1 cup all-purpose flour
- Salt and pepper
- vegetable oil, for frying
For the chicken
Heat the olive oil in a medium skillet over medium heat. When it shimmers, add the garlic and sauté for 2-3 minutes, until translucent and just beginning to brown. Stir frequently to prevent burning.
Add the chiffonaded Swiss chard and sauté, stirring frequently, until wilted — about 5 minutes. Remove from heat and allow to cool completely.
While the chard is cooling, place a chicken breast between two layers of plastic wrap and pound into a thin cutlet using the flat end of a meat mallet or the bottom of a sturdy skillet. Repeat using the other chicken breast.
Divide the chard and fontina into two portions. Place a layer of each lengthwise across a chicken cutlet, then wrap the cutlet over the stuffing and secure with twine or toothpicks. The most important spots to secure are either end of the cutlet roll, as that's where cheese will melt out. Repeat with the other chicken breast and set both aside.
Combine breadcrumbs and Parmesan cheese in one bowl and place next to another bowl containing the beaten eggs and a third with the flour. Season the flour with salt and pepper.
Dredge each chicken roll-up in flour, roll in the beaten egg and then coat thoroughly with the Parmesan breadcrumbs. Allow the chicken to sit for 10 minutes to let the coating adhere.
While the chicken is resting, heat an inch of vegetable oil in a large skillet to 350 degrees. Carefully lower each roll-up into the oil and cook for 4-5 minutes on each side until deep golden-brown.
Remove the chicken to a layer of paper towels to drain, then remove the twine or toothpicks and serve immediately.