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Chicken Stuffed with Golden Onions & Fontina

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
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.
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

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."
Chicken Stuffed with Golden Onions & Fontina Recipe at Cooking.com
DIRECTIONS
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.


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.


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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 258
Fat. Total: 12g
Protein: 33g
Carbohydrates, Total: 7g
Fat, Saturated: 5g
Fiber: 1g
Cholesterol: 88mg
Sodium: 328mg
% Cal. from Fat: 42%
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