Chicken, Canadian Fontina and Roast Tomato Bake
96 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 535535 cal |
| pro | 49 g49g pro |
| total fat | 32 g32g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 11 g11g carb |
| fibre | 2 g2g fibre |
| chol | 160 mg160mg chol |
| sodium | 610 mg610mg sodium |
| potassium | 915 mg915mg potassium |
| % RDI: | - |
| calcium | 1414 calcium |
| iron | 1313 iron |
| vit A | 2222 vit A |
| vit C | 3030 vit C |
| folate | 1414 folate |
Ingredients
-
3/4 cup (175 mL) shredded Canadian Fontina cheese (3 oz/90 g)
1/4 cup (60 mL) dry bread crumbs
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) chopped fresh sage or rosemary
1/2 tsp (2 mL) each salt and pepper
4 skin-on bone-in chicken breasts (about 2 1/2 lb/1.25 kg)
4 cups (1 L) halved grape or cherry tomatoes (1 lb/500 g)
1/4 cup (60 mL) dry white wine or chicken broth
Preparation
In bowl, combine cheese, bread crumbs, half of the oil, the sage, and half each of the salt and pepper. Loosen chicken skin with fingers; stuff cheese mixture underneath skin. Place in 13- x 9-inch (3.5 L) roasting pan.
Toss together tomatoes, and remaining oil, salt and pepper. Scatter around chicken; drizzle with wine.
Bake in 425°F (220°C) oven until chicken is no longer pink in centre and skin is golden and crispy, about 35 minutes. Makes 4 servings.
Toss together tomatoes, and remaining oil, salt and pepper. Scatter around chicken; drizzle with wine.
Bake in 425°F (220°C) oven until chicken is no longer pink in centre and skin is golden and crispy, about 35 minutes. Makes 4 servings.
- Keywords : Main Course; Bake; Chicken; Cheese; Bread crumbs;
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