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Chicken Stuffed with Golden Onions and Fontina

Chicken
  • Prep Time: -
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (214 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 4 teaspoons extra-virgin olive oil, divided
  2. 1 1/2 cups thinly sliced red onion
  3. 2 teaspoons minced fresh rosemary, divided
  4. 1/8 teaspoon salt
  5. Freshly ground pepper to taste
  6. 2/3 cup shredded fontina cheese, preferably aged
  7. 4 (4 ounce) boneless, skinless chicken breasts, trimmed of fat
  8. 1/2 cup white wine
  9. 1 cup reduced sodium chicken broth
  10. 4 teaspoons all-purpose flour

Nutrition Info

Per Serving

  • Calories: 315 kcal
  • |
  • Carbohydrates: 8 g
  • |
  • Dietary Fiber: 1 g
  • |
  • Fat: 16 g
  • |
  • Protein: 27 g
  • |
  • Sugars: 4 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking 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.

Yield: 4 servings

3. Still Hungry?

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.

Notes:

Tip

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. 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."

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7 reviews

Most Helpful Reviews

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  • The Perfect Winter Meal

    .%23index - January 25, 2007 06:01:18 AM PST
    This recipe was not only absoluelty wonderful to eat, it was relatively easy to prepare! Just remember that you\'ll need about 15-30 minutes for the onions to cool before you add the Fontina; I just enjoyed a glass of the wine I was using for the recipe while I waited!

    7 of 8 found this review helpful.

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  • Best Chicken!

    chowerton2 - November 8, 2007 10:03:50 AM PST
    I made this recipe and my husband and son flipped out over how good it is! They were actually hoarding the leftovers for their lunches the next day! My husband took some for lunch and all his co-workers had a taste and LOVED it!

    1 of 1 found this review helpful.

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  • Try it...you

    blackq2002 - September 19, 2007 02:12:02 PM PST
    I made this for my friends and they really enjoyed it! Goes great with rice and green beans. Use the wine to complement a sweet dessert such as kiwi or strawberries.

    1 of 1 found this review helpful.

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  • A new family favorite!

    Super G - May 6, 2007 09:39:06 PM PST
    This dish was absolutely delicious. I made this for my family and everyone had seconds. What\'s nice about this is it\'s not high in carbs or calories so everyone could enjoy the same dinner without sacrificing the flavor. The best part was it is so quick and easy to prepare. I used dried rosemary the first time I made it, but that was a little too woody so it is worth the effort to use fresh herbs.

    1 of 1 found this review helpful.

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  • Amazing

    Mona Lisa - May 17, 2009 07:52:59 AM PST
    This was a great recipe. I substituted mushrooms for the onions since I don\\'t like onions, and it turned out fantastic. The prep was a little messy, but the end result is worth it.

    What kind of white wine did everyone use?

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