2 ounces Fontina cheese
Four 5-ounce boneless, skinless, chicken breast halves
½ tsp freshly ground pepper
1 tsp Thyme
1 large garlic clove, minced
12 arugula leaves, tough stems removed
1 ½ tsp of parsley
1 cup panko bread crumbs
1 tsp dried oregano
1 tsp dried rosemary, crumbled
3 Tbsp extra-virgin olive oil
1.Position a rack in the upper third of the oven and preheat to 400º F.
2.Trim off and discard the rind from the fontina cheese. Cut the cheese into four rectangles about 1/8" thick.
3.Cut each chicken breast almost in half, leaving a long side of breast connected. Open up and pound lightly to get a uniform thickness.
4.Place a slice of cheese and 3 arugula leaves inside. Fold breast closed.
5.In a shallow dish, stir together the bread crumbs, thyme, parsley, oregano and rosemary.
6.Brush the stuffed chicken breasts with the olive oil. Sprinkle with seasoned bread crumbs mixture, and drizzle with olive oil.
7.Place chicken breasts on the greased baking sheet.
8.Bake 12-15 minutes until chicken is done and crumbs are golden.
Yield: 4 servings