Chicken Stuffed with Golden Onions and Fontina
A semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.
| Prep Time: | 35 minutes |
| Ready in: | 35 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Moderate |
| Recipe 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 |
Recipe Directions
1. 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.
2. 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.
3. 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.
4. 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.
