Chicken Stuffed with Golden Onions and Fontina

Yield: 4 servings

Ingredients

• 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

Instructions

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.

Nutrition

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

Recipe and photo used with permission from: National Onion Association