Recipe

Chicken Stuffed With Golden Onions And Fontina Recipe

	Raventx1 / All my dishes 2 years, 2 months ago Easiest way to get rave reviews from diners Prep:20m Cook:30m Servings:4	Raventx1
	rosemary chicken onion fontina

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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

Directions

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 heat. 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.

Per serving: 258 calories; 12 g fat (5 g sat, 6 g mono); 88 mg cholesterol; 7 g carbohydrate; 32 g protein; 1 g fiber; 328 mg sodium.

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Comments

notyourmomma 1 year, 12 months ago said:
Lovely use of chicken, will be on my table soon, thank you for the post.

reinadelfuego 1 year, 10 months ago said:
I think this sounds delish! I'm always up for new stuff to try and this is something I'm going to fix one night. :)

raventx1 1 year, 10 months ago said:
Tell me how you liked it--Thanks for the kind comment

chacha 1 year, 7 months ago said:
I love this 5 fork recipe and look forward to preparing it. Thanks so much.

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