Baked Stuffed Chicken Breasts with Arugula and Fontina

Arugula has a peppery, slightly bitter bite and a delicate, tender texture. In this simple stuffing, it is matched with fontina, which adds a richness and mild nuttiness. The panko coating cooks to a crisp, light finish in the hot oven, delivering a perfect counterpoint to the creamy melted cheese at the heart of each roll.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Baked Stuffed Chicken Breasts with Arugula and Fontina
Review 1 for Baked Stuffed Chicken Breasts with Arugula and Fontina
5 out of 5
5 out of 5
muffinmannequin
,Altamonte Springs
,FL
September 22, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
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Quick, Easy, and Delicious!
September 22, 2012
Super easy and quick to make, and a big hit with the family. Definitely making this again. I substituted provolone for fontina. The only problem I had was the cheese melting out the side on one of the rolls.
Pros: Quick, Easy, Kid-Friendly, Healthy, Adaptable, Will Make Again