Directions:
- Combine the fontina, tomatoes, parsley,garlic and the basalmic vinegar in a small bowl.
- Pound the chicken breasts to about 1/3 inch thick.
- Put cheese mixture in the middle and roll up securing with a toothpick.
- Heat the oil on medium heat.
- Season the flour with salt and pepper [ I also like to add some Italian seasoned bread crumbs for texture].
- Dredge chicken rolls in flour mixture. Cook chicken for about 15 minute browning evenly.
- Remove chicken and keep warm.
- When all of the chicken is done add the white wine and then the broth to deglaze the pan for the sauce.
- Cook until it has a nice syrup like consistency.
- Pour over the chicken and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1175.78 Kcal (4923 kJ) | ||
| Calories from fat | 816.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.74g | 140% | |
|---|---|---|---|
| Cholesterol | 205mg | 68% | |
| Sodium | 1693.17mg | 71% | |
| Potassium | 810.26mg | 17% | |
| Total Carbs | 24.47g | 8% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 67.83g | 136% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 1.7mg | 10% | |
| Calcium | 392.1mg | 39% | |
| Amount Per 100 g | |||
| Calories | 262.5 Kcal (1099 kJ) | ||
| Calories from fat | 182.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.26g | 140% | |
|---|---|---|---|
| Cholesterol | 45.77mg | 68% | |
| Sodium | 378.01mg | 71% | |
| Potassium | 180.9mg | 17% | |
| Total Carbs | 5.46g | 8% | |
| Sugars | 0.56g | 10% | |
| Dietary Fiber | 0.52g | 9% | |
| Protein | 15.14g | 136% | |
| Vitamin C | 2.5mg | 19% | |
| Iron | 0.4mg | 10% | |
| Calcium | 87.5mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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