Chicken Stuffed with Golden Onions & Fontina

Chicken Stuffed with Golden Onions & Fontina

9 Reviews
From: EatingWell Magazine, April/May 2005

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 teaspoons extra-virgin olive oil, divided
  • 1½ cups thinly sliced red onion
  • 2 teaspoons minced fresh rosemary, divided
  • ⅛ teaspoon salt
  • ⅔ cup shredded fontina cheese, preferably aged
  • Freshly ground pepper, to taste
  • ½ cup white wine
  • 1 cup reduced-sodium chicken broth
  • 4 teaspoons all-purpose flour
  • 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat


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  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 ¼ 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.
  • 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 information

  • Per serving: 287 calories; 13 g fat(5 g sat); 1 g fiber; 7 g carbohydrates; 29 g protein; 15 mcg folate; 84 mg cholesterol; 3 g sugars; 191 IU vitamin A; 4 mg vitamin C; 124 mg calcium; 1 mg iron; 413 mg sodium; 341 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate, 4 lean meat, ½ high-fat meat, 1½ fat

Reviews 9

July 08, 2015
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By: EatingWell User
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.
August 08, 2013
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By: EatingWell User
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
March 09, 2013
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By: EatingWell User
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
October 13, 2012
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By: EatingWell User
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.
October 13, 2012
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By: EatingWell User
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.
February 10, 2011
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By: spacegirllost
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.
September 19, 2010
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By: EatingWell User
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!!!!
August 11, 2010
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By: EatingWell User
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.
September 22, 2009
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By: EatingWell User
Very delicious and elegant enough I thought I should get out the tablecloth and candles! Truly felt like a gourmet restaurant meal!
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