Chicken Stuffed with Golden Onions & Fontina
Recipe from EatingWell

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.



by 2  people


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Ingredients
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    4   teaspoons 
    extra-virgin olive oil, divided
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    1 1/2  cups 
    thinly sliced red onion
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    2   teaspoons 
    minced fresh rosemary, divided
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    1/8  teaspoon 
    salt
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    Freshly ground pepper, to taste
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    2/3  cup 
    shredded fontina cheese, preferably aged
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    4   
    boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
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    1/2  cup 
    white wine
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    1   cup 
    reduced-sodium chicken broth
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    4   teaspoons 
    all-purpose flour

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.
Tips:

1.
Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.
2.
Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."
Nutrition information
Per Serving: cal. (kcal) 258, Fat, total (g) 12, chol. (mg) 88, sat. fat (g) 5, carb. (g) 7, Monosaturated fat (g) 6, fiber (g) 1, pro. (g) 33, sodium (mg) 328, Potassium (mg) 388, calcium (mg) 131, Other Carb () 1, Lean Meat () 4, High-Fat Meat () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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