Chicken Stuffed with Golden Onions & Fontina

Chicken Stuffed with Golden Onions & 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.

From EatingWell: April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
Yield: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes

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 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
  8. 1/2 cup white wine
  9. 1 cup reduced-sodium chicken broth
  10. 4 teaspoons all-purpose flour

Preparation

  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 & Notes

Nutrition

Nutrition Per Serving: 258 calories; 12 g fat (5 g sat, 6 g mono); 88 mg cholesterol; 7 g carbohydrates; 33 g protein; 1 g fiber; 328 mg sodium; 388 mg potassium.

Nutrition Bonus: Selenium (33% daily value), Calcium (13% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 4 very lean meat, 1/2 high-fat meat, 1 1/2 fat