12 chicken fortina recipes

Italian four-cheese risotto with fontina, Gorgonzola, Parmesan, and Romano stirred into creamy arborio rice. Rich, indulgent, and ready in under an hour.

Mac and cheese for grown-ups with Fontina, Gruyere, Emmentaler, sherry, cream, and thyme in a chicken stock bechamel, topped with Parmesan bread crumbs and baked golden.

Turned out well, quick and easy to make. I used pepper jack cheese instead of fontina. Try adding some white wine to the skillet you used to brown the chicken breasts to deglaze the pan to gather up those tasty brown bits and serve with the resulting jus.

Pan-seared chicken breast topped with thin prosciutto and melted fontina cheese in a buttery broth sauce. A classic Northern Italian dish from the Aosta Valley, ready in 40 minutes.

Golden pan-seared chicken breasts layered with thin prosciutto, melty fontina, and Parmesan then baked until bubbly. An elegant Italian dinner ready in 40 minutes with just 9 ingredients.

This quick, easy yet delicious sandwich made with chicken breasts, artichoke hearts, sundried tomatoes, sweet bell peppers, prociutto and fontina cheese is perfect for lunch. It's packed with goodness and yumminess.

Slow cooker turkey breast rolled with fontina cheese, prosciutto, parsley, and thyme, braised in white wine and broth. An Italian-inspired roast that cooks for 9 to 10 hours.

Savory bread pudding with arugula, chicken sausage, artichoke hearts, and fontina cheese baked in a Dijon mustard custard. A hearty brunch or dinner dish.

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

Hot sausage and mirliton casserole is the New Orleans Creole classic: chayote squash baked with Italian sausage, bell peppers, bread cubes, mozzarella, and fontina. A holiday-table staple.

Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce.

Penne with wild mushroom sauce built on shallots, chicken stock, and a two-cheese melt of fontina and Parmigiano-Reggiano, finished with fresh basil and thyme. A rustic Italian weeknight pasta with earthy, silky depth.