Chicken Stuffed with Golden Onions and Fontina
- 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
- Heat 2 teaspoons 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.
- Season with salt and pepper. Let cool; stir in fontina.
- Meanwhile, cut a horizontal slit along the thin, long edge of each chicken
breast half, nearly through to the opposite side.
- Stuff each breast with 1/4 cup of the onion-cheese mixture.
- Heat the remaining 2 teaspoons oil in the same skillet over medium-high
- Add the chicken and cook until golden, about 5 minutes per side.
- Transfer to a plate and cover with foil to keep warm.
- Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high
heat for 2 minutes.
- 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.
- Return the chicken to the pan and coat with the sauce. Cook, covered, until
the chicken is just cooked through, 2 to 4 minutes.
- 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