Bill Rini: Pollo Fontina 9/2/13

1:16 PM, Aug 29, 2013   |    comments
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Pollo Fontina

8oz- Chicken Breast

4oz- Fresh Spinach

1oz- Garlic

1oz- Shallots

1oz- Grated Parmesan

1oz- Shaved Parmesan

2oz- Fontina Cheese

Salt & Pepper to taste


1oz- Garlic


2oz- White Wine

4oz- Heavy Cream

2oz- Parmesan Cheese

Salt & Pepper to Taste


Butterfly Chicken Breast & Pound thin. Sauté garlic & shallots in olive oil. Add white wine and spinach until wilted. Turn off heat and add cheeses. Mix well and lay mixture on chicken and roll. Bread accordingly.

For sauce, sauté garlic & shallots and deglaze with white wine. Add heavy cream. Reduce halfway. Turn off heat and blend cheese.



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