Chicken Breast Stuffed With Golden Onions & Fontina

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 teaspoons extra virgin olive oil, divided
• 1 1/2 cups thinly sliced red onions
• 2 teaspoons minced fresh rosemary, divided
• 1/8 teaspoon salt
• fresh ground black pepper, to taste
• 2/3 cup shredded fontina cheese, preferably aged (about 2-ounces)
• 4 (4 -5 ounce) boneless skinless chicken breasts
• 1/2 cup wine
• 1 cup chicken broth
• 4 teaspoons flour

Recipe

• 1 heat 2 teaspoons olive 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.
• 2 season with salt and pepper; let cool, stir in fontina cheese.
• 3 meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side.
• 4 stuff each breast with 1/4 cup of the onion cheese mixture; insert two toothpicks at an angle to seal the opening.
• 5 heat the remaining 2 teaspoons olive oil in the same skillet over medium-high heat; add the chicken breast and cook until golden, about 5 minutes per side; transfer to plate and cover with foil to keep warm.
• 6 add wine and the remaining 1 teaspoon of rosemary to the pan, cook over medium-high heat, scraping up any browned bits, for 2 minutes.
• 7 whisk broth and the flour in a small bowl until smooth; add the mixture to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute.
• 8 return the chicken to the pan and cook with the sauce; cook. covered, until the chicken is just cooked through, 2 to 4 minutes; remove toothpicks before serving, top each chicken breast with sauce.