Chicken Breast Stuffed With Golden Onions & Fontina |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The pungent nutty taste of fontina cheese, combined with its gooey texture when heated, makes it a sumptuous partner to the sweet cooked onions in the stuffing. While this chicken dish is easy for a weeknight, the sauce makes it special enough to serve guests at a casual dinner party. Ingredients:
4 teaspoons extra virgin olive oil, divided |
1 1/2 cups thinly sliced red onions |
2 teaspoons minced fresh rosemary, divided |
1/8 teaspoon salt |
fresh ground black pepper, to taste |
2/3 cup shredded fontina cheese, preferably aged (about 2-ounces) |
4 (4 -5 ounce) boneless skinless chicken breasts |
1/2 cup white wine |
1 cup chicken broth |
4 teaspoons flour |
Directions:
1. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat; add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes.
2. Season with salt and pepper; let cool, stir in fontina cheese.
3. Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side.
4. Stuff each breast with 1/4 cup of the onion cheese mixture; insert two toothpicks at an angle to seal the opening.
5. Heat the remaining 2 teaspoons olive oil in the same skillet over medium-high heat; add the chicken breast and cook until golden, about 5 minutes per side; transfer to plate and cover with foil to keep warm.
6. Add wine and the remaining 1 teaspoon of rosemary to the pan, cook over medium-high heat, scraping up any browned bits, for 2 minutes.
7. Whisk broth and the flour in a small bowl until smooth; add the mixture to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute.
8. Return the chicken to the pan and cook with the sauce; cook. covered, until the chicken is just cooked through, 2 to 4 minutes; remove toothpicks before serving, top each chicken breast with sauce.
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