How to make it

  • 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.

Reviews & Comments 4

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    " It was excellent "
    chacha ate it and said...
    I love this 5 fork recipe and look forward to preparing it. Thanks so much.
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  • raventx1 10 years ago
    Tell me how you liked it--Thanks for the kind comment
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  • reinadelfuego 10 years ago
    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. :)
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    " It was excellent "
    notyourmomma ate it and said...
    Lovely use of chicken, will be on my table soon, thank you for the post.
    Was this review helpful? Yes Flag

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