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Chicken Stuffed with Golden Onions and Fontina

Chicken Stuffed with Golden Onions and Fontina

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  • 4 teaspoons extra-virgin olive oil, divided
  • 1 1/2 cups thinly sliced red onion
  • 2 teaspoons minced fresh rosemary, divided
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 2/3 cup shredded fontina cheese, preferably aged
  • 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
  • 1/2 cup white wine
  • 1 cup reduced-sodium chicken broth
  • 4 teaspoons all-purpose flour


  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  2. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes.
  3. Season with salt and pepper. Let cool; stir in fontina.
  4. Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side.
  5. Stuff each breast with 1/4 cup of the onion-cheese mixture.
  6. Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat.
  7. Add the chicken and cook until golden, about 5 minutes per side.
  8. Transfer to a plate and cover with foil to keep warm.
  9. Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes.
  10. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute.
  11. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes.
  12. Serve the chicken topped with the sauce.

Yield: 4 servings

Nutrition Information: Per serving: 258 calories; 12 g fat (5 g saturated fat, 6g mono unsaturated fat); 88 mg cholesterol; 7 g carbohydrates; 33 g protein; 1 g fiber; 328 mg sodium; 388 mg potassium

Recipe and photo credit (used with permission): National Onion Association