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Chicken Breasts Stuffed with Fontina and Sun-Dried Tomato Sauce
Source: Burt Wolf's Menu Cookbook
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 Reviews:  1   Viewing: 1 - 1  
Rating: 5
by: merceda Reviewed: 10/19/2010
highly recommend
I have made this recipe twice for company and got rave reviews both times. It is not a difficult recipe...just make sure you trim the chicken breasts really well--no fat and no tendons. My husband thought this recipe was wonderful the first time but even better the second. I served the chicken with a spring mix green salad, roasted asparagus and a combo wild rice/brown rice to add texture and crunch to the meal.
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