Chicken Stuffed with Golden Onions & Fontina

Rating: 3.44 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2

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. Source: EatingWell Magazine, April/May 2005

Victoria Abbott Riccardi
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Ingredients

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.

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  • 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.

Tips

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.”

Nutrition Facts

Per Serving:
287 calories; 13 g total fat; 4.9 g saturated fat; 84 mg cholesterol; 413 mg sodium. 341 mg potassium; 7 g carbohydrates; 0.9 g fiber; 3 g sugar; 29 g protein; 191 IU vitamin a iu; 4 mg vitamin c; 15 mcg folate; 124 mg calcium; 1 mg iron; 32 mg magnesium;
Exchanges:

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

Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 1 stars
07/08/2015
Bland I made this recipe for dinner last night. It was bland and gross. No flavor. I even added garlic to the cheese and onions. I will not be making this again. Read More
EatingWell User
Rating: 5 stars
08/08/2013
Easy and quick This jucy bird was easy to prepare and super flavorful. It also worked well with gouda cheese. Just fabulous! Pros: Flavorful low cal Cons: none Read More
EatingWell User
Rating: 5 stars
03/10/2013
Simple and Delicious This was so easy to prepare and tasted delicious. I followed the suggestion to add garlic and mushrooms but I think it would have been just as tasty without them. It seems that it would be very easy to substitute with different ingredients. Pros: Ease of preparation taste versatility Read More
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EatingWell User
Rating: 2 stars
10/13/2012
Sounded good but tasteless This sure looked and sounded like it would be tasty but it was flavorless and bland. I used all fresh ingredients and followed the recipe exactly. Won't be making this again. Pros: It was easy to prepare but Cons: it had very little flavor. Read More
EatingWell User
Rating: 2 stars
10/13/2012
Bland but edible I prepared this exactly as the recipe stated. I used organic chicken breasts fresh rosemary and freshly grated fontina but nothing added any pop or zest to the taste. I have tried adding other herbs to the leftovers but can't find anything that helps to bring out what should be a creamy yummy and flavorful dish. Pros: The chicken was tender but Cons: the flavor was bland and blah. Read More
EatingWell User
Rating: 5 stars
10/31/2011
Very delicious and elegant enough I thought I should get out the tablecloth and candles! Truly felt like a gourmet restaurant meal! Read More
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EatingWell User
Rating: 5 stars
10/30/2011
This recipe is fabulous! Although I had to change a couple things. My chicken breasts were huge so I decided to pound them out then stuff and roll instead of the pocket method. It worked just fine. Oh and don't even think about subbing a different cheese... It must be fontina! Oh and i was out of rosemary so i used thyme. You will make this again and again. Read More
EatingWell User
Rating: 5 stars
10/29/2011
Our chicken breast were not real thick so we didn't stuff them. Added baby bella mushrooms and a couple cloves garlic... WOW!!! I can't wait to show this off!!! Absolutely gourmet!!!! Read More
spacegirllost@gmail.com
Rating: 1 stars
10/29/2011
Disappointing Be wary of what size chicken breasts you use or you may end up with what we got - tough on the outside and raw in the middle despite cooking it a tiny bit longer than the directions state. To our fault we didn't think this through when purchasing the chicken. The recipe calls for 4 chicken breasts (about 1 lb) but all we could find in the store were packs of 3 which weighed over 1 lbs already (about.5 lbs per breast). The flavor itself wasn't all that spectacular either. The rosemary predominated the flavor and everything else was masked by it. Sad to say that I don't think we'll be making it again. Read More
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