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Fontina Rolled Chicken

Good food has a way of transporting you to faraway places. My chicken with fontina and cream cheese is like a blissful trip to Italy. —Tammy Rex, New Tripoli, Pennsylvania
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    4 servings


  • 4 ounces cream cheese, softened
  • 1 cup shredded fontina cheese
  • 5 bacon strips, cooked and crumbled
  • 4 green onions, chopped
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup julienned oil-packed sun-dried tomatoes, drained, chopped and patted dry
  • 1/2 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 large egg
  • 1-1/2 cups panko bread crumbs
  • 1 teaspoon paprika
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil


  • Preheat oven to 375°. In a bowl, mix the first six ingredients; stir in 1/4 teaspoon each salt and pepper. In a shallow bowl, whisk egg and the remaining salt and pepper. In another shallow bowl, toss bread crumbs with paprika.
  • Carefully pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread cheese mixture over chicken. Roll up chicken from a short side; secure with toothpicks.
  • Dip chicken in egg, then coat with crumbs. Place in a foil-lined 15x10x1-in. baking pan, seam side down. Drizzle tops with oil.
  • Bake, uncovered, 30-35 minutes or until golden brown and chicken is no longer pink. Let stand 5 minutes; discard toothpicks before serving.
Nutrition Facts
1 serving: 561 calories, 32g fat (14g saturated fat), 213mg cholesterol, 962mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 51g protein.

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Average Rating:
  • Marlene
    Jan 18, 2021

    Loved the filling. So tasty! Good for family dinner or this would be great for company. The filling stayed in the chicken breast not like some that runs out after baking.

  • Charlene
    Oct 17, 2019

    I could not find Fontina so I used Swiss, excellent! Will make again for sure! Rather than rolls I layered chicken, cheese mixture and topped with chicken. Works great and you get more cheese

  • Stephanie
    Nov 8, 2018

    This recipe was excellent - I did have to use cheddar instead of Fontina because I couldn't find Fontina in the UK but it still turned out great!

  • Nicole
    May 5, 2018

    I can't believe this recipe has only 4 reviews! This is an *excellent* chicken recipe. How many ways can we cook chicken, right? Well this recipe is a game changer. I don't know if it's the Fontina (which I made accompanied smashed, garlic potatoes with melted Fontina on top,) or the addition of sun-dried tomatoes (or bacon!!) or what. But this chicken recipe is on our rotation as a family favourite!! Thank you!!

  • xlsalbums
    Apr 30, 2018

    This was delicious!!! One of my favorite chicken dishes for sure! My father-in-law doesn't care for chicken but he loved this chicken!! A definite winner.

  • clerskine
    Dec 11, 2015

    Loved this! Easy to make & tastes great. I used half Panko & half Italian bread crumbs only because I don't care for the Panko. Either way, this recipe is definitely a keeper.

  • linton
    Oct 10, 2015

    Made this last night and it was delicious !! Did the prep ahead of time and it was easy. I didn't have to use the tooth picks,.just rolled and put on the foil in pan. Excellent and will definitely make again. Thanks !!!

  • fotobydede
    Aug 16, 2015

    Absolutely delicious! I didn't have Panko breadcrumbs so I used regular. The combination of flavors was amazing. This is definitely a dish to be made for company.