Chicken Stuffed With Golden Onions And FontinaFrom raventx1 7 years ago
- 4 teaspoons extra-virgin olive oil, divided shopping list
- 1 & 1/2 cups thinly sliced red onion shopping list
- 2 teaspoons minced fresh rosemary, divided shopping list
- 1/8 teaspoon salt shopping list
- Freshly ground pepper to taste shopping list
- 2/3 cup shredded Fontina cheese, preferably aged shopping list
- 4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat shopping list
- 1/2 cup white wine shopping list
- 1 cup reduced-sodium chicken broth shopping list
- 4 teaspoons all-purpose flour shopping list
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.