24 chicken breast halves 16 (3 0z) thick slices Fontina Cheese 4 c. toasted pecans, crushed 1 ½ Tbls. Kosher salt 1 ½ Tbls. cracked black pepper 1 c. chopped scallion 1 tsp. paprika 8 Tbls. Butter

1. Preheat oven to 425 degrees 2. Combine crushed pecans; salt, cracked black pepper, chopped scallion, and paprika in a bowl and set aside. 3. Place chicken breast on a cutting board and make a large pocket in the side. Stuff with one piece of Fontina and 1 heaping tablespoon of pecan mixture. Tie chicken breasts like a package using the butchers twine. 4. Repeat with remaining 23 chicken breasts. 5. Heat Butter in two large sauté pans. Or tilt skillet 6. Place chicken breasts in sauté pan and cook on both sides for 4-5 minutes. 7. Once chicken breasts are seared, place on baking sheets and place in the preheated oven for 12- 15 minutes. 8. In the sauté pans, add. dry white wine. 9. Whisk in Mascarpone, salt and pepper 10. Strain 11. Remove chicken from oven and remove butchers twine. 12. Spoon Sauce over chicken and enjoy immediately. Serves 24