Recipe

Chicken Breast Stuffed With Golden Onions & Fontina Recipe

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Ingredients

Directions

Step #1 Heat 2 tsps olive oil In a large-ish nonstick skillet over medium-high heat; add onion & 1 tsp rosemary; cook, stirring every once in awhile, until the onion is golden brown, 6 to 7 mins.
Step #2 Spice up with salt & pepper; let cool, stir in the fontina cheese.
Step #3 Meanwhile, cut a horizional slit along the thin, long edge of each chicken breast half, nearly through to the opposite side.
Step #4 Stuff each breast with 1/4 c of the onion cheese mixture; insert two toothpicks at an angle to seal the opening.
Step #5 Heat the remaining 2 tsps olive oil in the same skillet over medium-high heat; add the chicken breast & cook this until golden, about 5 mins per side; transfer to plate & cover with foil wrap to keep warm.
Step #6 Add wine & the remaining 1 tsp of rosemary to the pan, scraping up any browned bits, cook over medium-high heat, for 2 mins.
Step #7 Whisk broth & the flour in a small bowl until smooth; add the mixture to the pan, reduce heat to low & whisk until the sauce thickens, about 1 min.
Step #8 Return the chicken to the pan & cook with the sauce; cook.
Step #9 covered, until the chicken is just cooked through, 2 to 4 mins; remove toothpicks before serving, top each chicken breast with sauce.
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